PRE-DOUGH
Ingredients
- Bulbonè 600g
- Leviter 150g
- Flour W>340 150g
- Water 350g
- Egg yolk 100g
- Butter 200g
- Brewer’s yeast 1g
Preparation
Combine the ingredients in a stand mixer fitted with the paddle attachment and mix briefly until homogeneous. Let rest for 5 minutes, then spread evenly over the surface of the product to be glazed. Decorate as desired with almonds, coarse sugar, and powdered sugar. For better results, prepare the glaze at least 2 hours in advance. Before use, mix it again, adding egg white to reach the desired consistency
