Preparation
Ingredients
- DOLCE RICORRENZA CL 1000g
- Flour W>340 50g
- Milk 150g
- Water 250g
- Whole eggs 250g
- Egg yolk 150g
- Butter 50g
- Brewer’s yeast 8g
Preparation
Knead Dolce Ricorrenza CL, brewer’s yeast, and milk, gradually adding the egg yolks and whole eggs until a smooth and dry (velvety) dough is obtained, then add the soft butter. Place in a proofer at 28–30°C for approximately 5 hours, or until the dough has tripled in its initial volume.
