Chifferi

Makes 12 rolls

Servings:

Author:

Instructions

1 For sponge: In a small bowl, whisk together milk, yeast, and honey until yeast
dissolves and mixture is well combined. Add flour; stir quickly until well
combined. Cover with plastic wrap, and let rise in a warm, draft-free place
(75°F/24°C) until small bubbles appear on surface, about 40 minutes to 1 hour.
2 For dough: In the bowl of a stand mixer fitted with the dough hook attachment,
combine sponge and flour. With mixer on low speed, gradually add milk, sugar,
egg yolks, and egg, beating until combined. Add butter, 1 piece at a time,
beating until combined after each addition. Add orange zest or extract and salt.
Beat at medium-low speed until dough clears sides of bowl and is very elastic,
10 to 12 minutes. (When a flap of dough is pulled, it will be elastic and
difficult to tear.)
3 Shape dough into a ball; transfer to a bowl, cover with plastic wrap, and let
rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 11⁄2
to 2 hours.
4 Line 2 baking sheets with parchment paper.
5 On a lightly floured surface, roll dough into a 14-inch (35-centimeter) disk;
divide disk into 12 triangles. Make a 1⁄2-inch (1-centimeter) cut in center of
base of each triangle; slightly pull tip of 1 triangle outward, and begin to
roll triangle from base to tip to form a chiffero. Repeat with remaining
triangles. Place chifferi with tip tucked underneath 1 to 2 inches apart on
prepared pans.
6 For egg wash: In a small bowl, whisk together egg, milk, and salt until well
combined. Brush evenly over chifferi. Loosely cover with plastic wrap, and let
rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 1⁄2
hours.
7 Preheat oven to 350°F (180°C).
8 Brush chifferi with egg wash.
9 Bake until golden brown, 15 to 20 minutes. Serve warm or at room temperature.

Chifferi

🧂 Ingredients

Instructions

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