Knead (flour, Naturkraft Pasticceria, brewer’s yeast and water,1/3 sugar and 1/3 yolk) on low speed until much of the flour is absorbed into the dough being formed.
Continue by adding salt, sugar, and egg yolk and finish with butter.
The final paste should have a temperature of 26°C. Place in a bowl and rise at 24-26° (without humidity) for about 12 hours.
Final dough
Knead pre-dough and flour on low speed, then insert sugar in several batches, letting it be followed by small amounts of yolk. Continue with the yolk with salt, then add the flavorings, honey.
Next insert the butter in several times.
Finish the mixing with the water added in a trickle.
Then add the fruit, which should be incorporated at first speed.
The final dough should have a temperature of 26-28°C.
Place in a basin and allow to proof at 28°C (82°F) for 60 minutes in the proving cell.
Break, round and let the bowls rest in a warm room without humidity for about 40 minutes.
Round again slightly and place in the moulds.
Place in proving cell (28°C ) and let rise for about 6 hours or until it reaches the rim of the mould.
Bake at 170°C for 50-55 minutes (last 10′ open valve) (T° at heart of dough 94-96°C).
