- g 1000GAUDIUM
- l 0.5 Water
- g 400 Butter
- g 250 Yolks
- g 1 Yeast
- g 300 Flour 0 365/00 365/ 0 Frumenta/ 00 Frumenta
- g 300 Sugar
- g 50 Honey
- g 3 Salt
- g q.b. Aromas
Mix flour, water and salt until dough is smooth and homogeneous. Add sequentially sugar, honey, egg yolk. At the end add nuts and chocolate chips mixing for a few minutes
Temperature of mixture about 26/27 ° C.
Allow the dough rest for 45/60 minutes in the cell at 30 ° C.
Let it rise for 3/4 hours in prover 27/30 ° C with relative humidity 70/80%.
Frosting on the surface and put on the icing sugar.