Grams | ||
---|---|---|
Overnight Sponge | ||
Bread flour | 750 | |
Salt | 7 | |
Water | 375 | |
Sugar | 50 | |
Instant yeast | 5 | |
Butter | 188 | |
Overnight Sponge total | 1375 | |
Main Dough | ||
Bread Flour | 375 | |
Sugar | 250 | |
Salt | 4 | |
Yogurt (non sugar) | 225 | |
Instant yeast | 5 | |
Egg yolk | 200 | |
S500 Actiplus | 10 | |
Sapore Medea | 20 | |
SIF1 | 10 | |
Unsalted Butter | 325 | |
Passion Fruit Raisin | 500 | |
Orange Peel | 125 | |
Main Dough total | 2049 | |
Passion Fruit Raisin | ||
Raisin | 500 | |
Sugar | 150 | |
Water | 400 | |
Passion Fruit Puree | 100 | |
Passion Fruit Raisin total | 1150 | |
Almond Topping | ||
Egg White | 150 | |
Icing Sugar | 250 | |
Ground almond | 200 | |
Cake flour | 10 | |
Almond Topping total | 610 |
Overnight Sponge Dough Method
Complexity level: