Veneziana

Place all the ingredients, except the butter, in the mixer and knead until a smooth and elastic dough is obtained.

Then, incorporate the softened butter.

Place in a proofing chamber at 26-28°C with 70% humidity for 10-12 hours, or until the volume quadruples.

Mix all the ingredients in a stand mixer fitted with a paddle attachment for a few minutes.

Let the glaze rest for at least 1 hour before use.

Usage tip: Prepare the glaze the night before and use it the following day.

Place the pre-dough in the mixer with FiorFiore Leaven-Gold and water, and knead until a smooth and elastic dough is obtained.

Gradually add the egg yolks, sugar, softened butter, and finally, the aromas.

Place the dough in a proofing chamber at 28-30°C with 70% humidity for 45 minutes.

Divide into the desired size and roll.

Let it rise in a warm environment for 15 minutes.

Roll again and place in the appropriate molds.

Let it rise in a proofing chamber at 28-30°C with 70% humidity for 4-6 hours, or until the dough reaches the edge of the mold.

Allow to air dry until a slight skin forms on the surface.

Cover with a generous layer of glaze and decorate with plenty of sugar granules and powdered sugar.

Bake at 180-190°C for 30-60 minutes, depending on the size of the portions.

It is good practice to turn the products upside down using the appropriate rods immediately after baking and let them dry for 12 hours before packaging.