Polacca Aversana

Ingredients

• 00 flour (The quantity is not specified; the creator says that only 00 flour can be used if 0 flour is not available.)
• 0 flour (The quantity is not specified; it can be replaced by using all 00 flour.)
• Sugar (For the brioche dough; quantity not specified.)
• 1 Whole egg (For the brioche dough.)
• 1 Orange zest (Grated; the amount of fruit is not otherwise specified.)
• 1 Lemon zest (Grated, for the brioche dough.)
• Milk (Lukewarm for the brioche dough; quantity not specified.)
• Fresh compressed yeast (Quantity not specified.)
• Butter (For the brioche dough; added in two batches. Quantity not specified.)
• Salt (A pinch, according to the video.)
• 500 ml Milk (For the pastry cream.)
• 2 Lemon zest (Peels to add to the milk to flavor it.)
• 4 Egg yolks (For the pastry cream.)
• Sugar (For the pastry cream; quantity not specified.)
• 1 Vanilla pod (Use the seeds.)
• Cornstarch (To thicken the pastry cream; quantity not specified.)
• 1 Egg yolk (For brushing the edge and surface.)
• Sour cherries (For the filling; quantity not specified.)
• Granulated sugar (To sprinkle on the surface; quantity not specified.)

Steps

1. 1

   Put both flours and the sugar into the bowl of a stand mixer. Add the whole egg.

2. 2

   Grate the zest of one orange and one lemon and add it to the bowl.

3. 3

   Warm the milk intended for the dough until lukewarm. Crumble the fresh yeast into it and dissolve it by stirring with a teaspoon.

4. 4

   Pour the milk and yeast mixture into the bowl. Fit the dough hook and knead for 10 minutes.

5. 5

   Add half of the butter and the pinch of salt. Add the remaining butter and knead for another 5 minutes, until the dough is well developed and pulls away from the bowl.

6. 6

   Transfer the dough to the work surface and give it a couple of folds.

7. 7

   Place the dough in a buttered bowl and cover it with plastic wrap. Let it rise until doubled in size: the indicated time varies from about 50 minutes to 2 hours, depending on the room temperature; an oven with the light on can speed up the rising.

8. 8

   While the dough is rising, heat 500 ml of milk with the peels of two lemons in a saucepan.

9. 9

   Put the four egg yolks and the sugar in a bowl. Add the seeds from the vanilla pod and whisk.

10. 10

    Add the cornstarch to the egg yolks and mix well.

11. 11

    Gradually pour the hot milk over the egg mixture, stirring to prevent lumps.

12. 12

    Return everything to the saucepan and cook over medium-low heat, stirring continuously, until the cream thickens and makes its first puff; the video indicates a very short time, at most about 2 minutes.

13. 13

    Transfer the cream to a bowl and cover it with plastic wrap directly on the surface. Let it cool completely.

14. 14

    When the dough has doubled in size, transfer it to the work surface and divide it into two pieces. Roll out the first piece.

15. 15

    Line a baking tray with parchment paper and place the first layer of dough on it.

16. 16

    Separate the yolk from one egg and brush only the edge of the dough, where it will be sealed.

17. 17

    Briefly stir the cooled cream to soften it. Place it in the center of the dough and spread it with a spatula.

18. 18

    Distribute the sour cherries over the cream.

19. 19

    Cover with the second layer of dough and seal the edges well. Carefully trim away any excess dough.

20. 20

    Brush the surface with the remaining egg yolk. Prick the dough a little to let the air escape.

21. 21

    Sprinkle the surface with granulated sugar.

Notes

The video does not specify the quantities of many ingredients, or the final baking temperature and duration; these have not been added to avoid inventing details. The final part of the preparation is described up to sprinkling with sugar, but the subsequent baking step is neither shown nor mentioned.

Nutrition per serving

• sweet
• dessert
• leavened
• Italian
• pastry cream
• sour cherries
• vegetarian
• oven