Work the Bulboné, Leviter, flour, water and baker’s yeast in a kneading machine to form a smooth, elastic dough. The dough should not break when stretched. Progressively incorporate first the egg yolks, then the whipped butter, and continuing to knead to a smooth and even dough (final dough temperature: 26-28°C). Leave to rest in a proofing cabinet at 24-26°C with 80% relative humidity for 10-12 hours or until four times the original volume.

Work the first dough in a kneading machine with Cerealnero mix and water to a smooth, even, elastic dough that does not break when stretched. One after another, incorporate the egg yolks, sugar and whipped butter along with any flavourings. Knead thoroughly until the ingredients are completely absorbed. Finally, add the candied fruit and chunks (final dough temperature: 26-28°C). Leave to rise in a proofing cabinet for around 60 minutes. Cut as desired, form into a ball and leave to rest for around 15 minutes. Form a ball again and place in the moulds. Leave to rise in a proofing cabinet at 30-32°C with 70% relative humidity for 4-6 hours or until the dough rises to the top of the mould. Leave to air dry until a thin layer forms on the surface and cut a cross in it. Bake in a static oven at 180°C (last 10-15 minutes without steam) or in a fan-assisted oven at 160°C for around:
– 40 minutes for 500 g format
– 50 minutes for 750 g format
– 60 minutes for 1 kg formats
Temperature at the centre – 95-97°C. Once removed from the oven, turn over with handles and leave to dry for at least 12 hours before packaging.