Sfogliatella – Cairnspring Mills

Ingredients

• 4 (800g) oranges
• 1⅞ cups (375g) granulated sugar
• 3⅜ cup (425g) Sequoia flour
• 1 teaspoon (5g) fine sea salt
• ¾ cups (175g) water, at room temperature
• 3 tablespoons (60g) honey
• ½ cup (100g) lard or butter
• ¾ cup + 3 tablespoons (225g) whole milk
• ⅜ cup (75g) granulated sugar
• 1 pinch (1g) fine sea salt
• ⅝ cup (75g) Fortissimo flour
• 3½ tablespoons (50g) candied orange peel
• 1 cup (250g) whole milk ricotta
• 1 (50g) egg
• ½ teaspoon (1.5g) vanilla extract
• Icing Sugar
• Candied orange peel, cut in strips (optional)