Introduce the Dolce Ricorrenza CL complete mix, Farro mix, baker’s yeast and water into a kneading machine. Knead until the dough is elastic and even. Progressively add the egg yolks and butter (final dough temperature: 26-28°C). Leave to rise at 24-26°C for 10-12 hours or until the volume has increased four-fold.
Introduce the pre-mix dough and Dolce Ricorrenza CL complete mix into a kneading machine. Knead to a smooth, elastic dough, and progressively add the yolk, natural cane sugar, honey, butter and finally the candied lemon and dried apricots, cut into small pieces (final temperature: 26-28°C). Leave the dough to rest for 45-60 minutes at 30-32°C. Cut to the desired dimensions, roll and place in the moulds. Leave to rise at 30-32°C for 3-4 hours until the centre part reaches the top of the mould. Leave until a thin layer forms on the surface and cut a six-sided shape. Bake in a static oven at 180°C for 40-50-60 minutes according to the dimensions (temperature at centre – 95-97°C).