Recipes ZUCCHELLO

ZUCCHELLO is a highly versatile semi-finished product for preparing pumpkin-flavored buns and pastries. The buns are soft, fragrant, slightly sweet, and feature the characteristic yellow-orange color of the crumb. They are a tasty and rich alternative to the classic milk bun.

ZUCCHELLO is rich in vitamin A, thanks to the natural beta-carotene found in dried pumpkin pulp.

ZUCCHELLO has also been designed for use in baked desserts.

ZUCCHELLO is packaged in 15 kg bags (product code: 1194).

Here are our recipes.

BUN RECIPE

ZUCCHELLO g 1000

Salt g 15

Fresh yeast g 40

Butter or margarine g 50

Water g 500

PREPARATION: Mix all the ingredients using a spiral mixer for about 7 minutes at low speed and another 3 minutes at high speed. It is recommended to keep the dough temperature below 26–27°C. Let it rest for about 20 minutes.

Divide and shape into balls. Allow an additional short rest of 5–10 minutes, then score the pieces using a star mold for “rosette” buns or as desired.

Place in a proofing chamber for about 60 minutes at 30–32°C with constant humidity.

Bake at 210–220°C with initial steam.

BRIOCHE RECIPE

ZUCCHELLO g 750

Type “0” flour (for leavened doughs) g 250

Sugar g 250

Fresh yeast g 50

Water approx. g 500

Margarine and/or butter g 200

PREPARATION: Mix all the ingredients in the indicated order for 6–8 minutes at medium speed until a smooth and homogeneous dough is obtained. Let rest for 20 minutes at room temperature.

Divide and shape. Place on baking trays and proof for 60–70 minutes at 30°C with constant humidity.

Glaze and bake at 200°C.

SHORTCRUST PASTRY RECIPE

ZUCCHELLO g 500

Type “0” flour (low strength) g 500

Sugar g 300

Chemical yeast (baking KINGPULVER) g 20

Margarine and/or butter g 300

Eggs and/or yolks g 280/300

PREPARATION: Mix the dry ingredients (ZUCCHELLO, flour, sugar, and baking powder) with the margarine and/or butter gradually until a fairly blended dough is formed, then add the eggs and/or yolks until a shortcrust texture is achieved. It is recommended to mix using a stand mixer with a dough hook, for the shortest time necessary.

After resting the dough in the fridge, roll it out to the usual thickness and cut into the desired shapes. Bake at 200–220°C for about 10–12 minutes.

COOKIE RECIPE

ZUCCHELLO g 330

Type “0” flour (low strength) g 670

Melange DELIBUR FEST g 400

Sugar g 300

Chemical yeast (baking KINGPULVER) g 20-30

Whole eggs g 200

PREPARATION: Mix all ingredients except the eggs until a fairly blended dough is obtained, then add the eggs until a shortcrust texture is achieved.

It is recommended to mix using a stand mixer with a dough hook for the shortest time necessary. After resting the dough in the fridge, roll it out to the usual thickness and cut into the desired shapes. Bake at 200–220°C for about 10–12 minutes.

CROISSANT RECIPE

ZUCCHELLO g 670

Type “0” flour (for leavened doughs) g 330

Margarine for doughs BACK 3000 g 100

Sugar g 100–120

Fresh yeast g 40

Whole eggs g 100

Water g 400–450

Margarine for lamination PLATTE 3000 g 400

PREPARATION: Mix all ingredients except the lamination margarine for about 7–8 minutes (spiral mixer). Gradually add the water until the dough is smooth and homogeneous. The amount of water may vary depending on the type of added flour. Shape into a ball and let the dough rest for 10–15 minutes at room temperature (20–22°C).

Roll out the dough and place the lamination margarine in the center. Cover and seal the edges. Laminate the dough. For greater lamination, make 2 four-fold turns. Let rest for another 10–15 minutes. Roll out the dough to the usual thickness (4–5 mm).

Cut, shape, and place on baking trays to rise in a proofing chamber for about 60–70 minutes at 28–30°C with constant humidity. Glaze and bake at 180–200°C for 20–22 minutes.