DOUGH
Ingredients
- DOLCE RICORRENZA CL 1000g
- Crystal melange 25% cream-cake 200g
- Medium strength flour 350g
- Whole eggs 500g
- Brewer’s yeast 70g
- Water 200g
Preparation
Preparation:
Place Dolce Ricorrenza CL, flour, whole egg, Satin Melange, and brewer’s yeast into a planetary mixer. Mix until a smooth and elastic dough forms. Gradually add water until fully absorbed. Let the dough rest on the work surface, covered with a sheet of plastic, for 10 minutes.
Divide the dough into portions of the desired size and roll them. Moisten the surface with water and decorate with crumble. Press the center slightly and fill with lemon cream. Proof at 30–32°C for 60–90 minutes, depending on size.
Baking:
Bake in a ventilated oven at 165°C for 8–12 minutes, according to the size.
Decoration:
Mix all ingredients in a planetary mixer fitted with a beater (lira). Decorate the brioche before baking.
