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

Work the pre-mix in a kneading machine with Dolce Ricorrenza CL mix to a smooth, even, elastic dough that does not break when stretched. Progressively add the egg yolks mixed with the cream, sugar, honey and whipped butter, mixed with the grated cocoa butter and any flavourings. Knead thoroughly until the ingredients are completely absorbed. Finally, add the raisins and candied fruit (final dough temperature: 26-28°C). Leave to rise in a proofing cabinet for 45-60 minutes. Cut as desired, roll and leave to rest for around 15 minutes. Roll 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, then cut a cross in it. Bake in a static oven at 180°C for 40-50-60 minutes, according to the dimensions (temperature at centre – 95-97°C), or in a fan-assisted oven at 160°C for 40-50-60 minutes, according to the dimensions (temperature at centre – 95-97°C). Once removed from the oven, turn over with handles and leave to dry for at least 12 hours before packaging. Bake the product thoroughly to ensure it remains softer and more flavoursome over time.