PRE-DOUGH
Ingredients
- CRYSTAL MELANGE CREAM-CAKE 900g
- Strong flour 250g
- Water 400g
- Whole egg 50g
- Brewer’s yeast 10g
Preparation
Preparation of PRE-DOUGH
Combine all ingredients in a planetary mixer and mix until a smooth and elastic dough is obtained (final dough temperature 26–28°C). Let the dough rise at 30–32°C for 4–5 hours, or until the volume has quadrupled.
Preparation of DOUGH
Add the pre-dough and Dolce Ricorrenza CL into the mixer and work until smooth and elastic. Gradually add the sugar, Crystal Melange, and candied fruit (final dough temperature 26–28°C). Let the dough rest for 60–90 minutes at 30–32°C. Portion the dough to the desired size and roll. Wait 30 minutes and roll again. Let rise at 22–24°C for 10–12 hours without humidity. Make a triangular cut on the surface and apply steam just before baking. Bake at 170°C in a static oven or 160°C in a ventilated oven for 30–60 minutes, depending on the size.
