FIRST DOUGH
Combine all the ingredients, except for the butter, and knead until a uniform and elastic dough is obtained. Incorporate the softened butter and continue kneading until a smooth and homogeneous dough is formed (dough temperature 26–28°C). Let rise in a proofer at 27–28°C with 80% humidity for 3 hours, or until the dough has tripled in volume.
SECOND DOUGH
Work the first dough with Bulboné and the eggs until a homogeneous dough is obtained. Add the sugar, ensuring it is fully incorporated into the dough. Add the softened butter and allow it to be completely absorbed (dough temperature: 26–28°C). Let rise in a proofer at 27–28°C with 80% humidity for 2–3 hours, or until the dough has tripled in volume.
EMULSION
Well before the end of the second dough’s proofing, whip the softened butter in a stand mixer and first add the powdered sugar, then finally add the previously melted cocoa butter. Continue whipping until fully incorporated.
FINAL DOUGH
In a mixer, combine the second dough, Bulboné, eggs, and flavorings (recommended: vanilla bean) and knead until a uniform dough is obtained. Add the emulsion in several portions and finish kneading until the dough is smooth and homogeneous. Let the dough rest at room temperature for about 10–15 minutes. Divide, roll, and place into previously buttered molds. Place in a proofer at 25°C with 75% humidity for 12–13 hours, or until the dough rises about 2 cm above the mold. Bake in a static oven at 160°C for 55 minutes (the last 25 minutes with the vent open) or in a ventilated oven at 150°C for 55 minutes (for 750 g loaves). Let cool for at least 3 hours before removing from the mold and air dry for at least 12 hours.
