INGREDIENTS
- Sponge:
- – 300 g of 0000 flour.
- – 150 cc of water.
- – 25 g of honey.
- – 25 g of recent yeast.
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- Combine the components and let it ferment in a single day within the fridge.
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- I knead:
- – 700 g of 0000 flour.
- – 200 g of sugar.
- – 10 g of effective salt.
- – 250 g of eggs.
- – 200 g of butter.
- – 20 g of malt extract.
- – 90 g of recent yeast.
- – Essence of candy bread, vanilla, lemon c/n.
- – 100 cc of milk.
- Fruits:
- – 200 g of raisins.
- – 200 g of candied fruits.
- – 100 g of glazed figs.
- – 150 g of glazed cherries.
- – 150 g of walnuts.
- – 120 g cashew nuts.
- – 120 g of toasted almonds.
- – 100 cc of rhum or coñac.
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Process :
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1.Chop the fruits roughly and soak them for just a few hours with the chosen liquor.
2.Dissolve the yeast with the milk.
3.Combine with out beating the eggs with the sugar, malt extract, salt and chosen essences.
4.In a bowl, place the primary dough (sponge), the flour and little by little add the yeast and the egg combination.
Knead. Within the final minutes add the pomade butter. The dough obtained needs to be very easy and silky.
Let relaxation for quarter-hour.
5.Drain the fruits and add to the dough, working it gently.
6.Divide the dough in keeping with the specified measurement. Give it form.
7.Let it ferment at 30°C till the quantity doubles.
8.Run the floor. Brown.
9.Bake. The temperature of the oven will rely upon the scale of the items.
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