DOUGH
In a mixer, work the pre-dough with Dolce Ricorrenza CL until a uniform, smooth, elastic, and well-kneaded dough is obtained. Gradually add the egg yolk mixed with cream, sugar, honey, and softened butter blended with grated cocoa butter and any additional flavorings. Knead thoroughly until fully incorporated. Finally, add the raisins and candied fruit (final dough temperature: 26–28°C). Let rise in a proofer for 45–60 minutes. Divide into portions of desired weight, roll, and let rest for about 15 minutes. Roll again and place in the appropriate molds. Let rise in a proofer at 30–32°C with 70% relative humidity for 4–6 hours, or until the dough reaches the edge of the mold. Let air dry until a slight skin forms on the surface, then make a cross cut. Bake in a static oven at 180°C for 40–60 minutes depending on size (core temperature 95–97°C), or in a ventilated oven at 160°C for 40–60 minutes depending on size (core temperature 95–97°C). Once baked, invert using the appropriate tools and let dry for at least 12 hours before packaging. Bake thoroughly to ensure the product remains soft and flavorful over time.
