DOLCE FORNO MAESTRO |
water |
yeast |
caster sugar |
salt |
eggs |
unsalted butter 82% fat |
grated lemon zest |
CACAO IN POLVERE |
CHOCOCREAM CRUNCHY FRUTTI ROSSI |
BLITZ |
|
|
CLASSIC DOUGH
Ingredients
1000g
water
50g
yeast
45g
caster sugar
30g
salt
15g
eggs
400g
unsalted butter 82% fat
500g
grated lemon zest
20g
Preparation
Mix the water and the fresh yeast directly in the mixer bowl.
Add DOLCE FORNO MAESTRO, eggs, salt and sugar.
Knead for 12-15 minutes until the dough is soft and smooth.
Incorporate the soft butter and the zests and knead until complete incorporation.
The temperature of the dough at the end of the kneading must be between 22/24°C.
Place the brioche dough into a recipient covered with plastic wrap and let proofing at room temperature for about 1 hour. The volume has to double.
Place the dough in the fridge for 1 hour (or for a night, if necessary).
Cut out the dough in 25gr pieces and roll them out.
COCOA DOUGH
Ingredients
940g
60g
yeast
55g
water
50g
caster sugar
30g
salt
15g
eggs
400g
unsalted butter 82% fat
500g
grated lemon zest
20g
Preparation
Mix the water and the fresh yeast directly in the mixer bowl.
Add DOLCE FORNO MAESTRO, cocoa, eggs, salt and sugar.
Knead for 12-15 minutes until the dough is soft and smooth.
Incorporate the soft butter and the zests and knead until complete incorporation.
The temperature of the dough at the end of the kneading must be between 22/24°C.
Place the brioche dough into a recipient covered with plastic wrap and let proofing at room temperature for about 1 hour. The volume has to double.
Place the dough in the fridge for 1 hour (or for a night, if necessary).
Cut out the dough in 25gr pieces and roll them out.
Final composition
Place the rounded pieces of dough in the buttered mold (donut shape): use 5 pieces of classic dough and 5 pieces of cocoa dough alternating them.
Allow to proof at temperature between 28-29°C with relative humidity of 80% for 2 hours.
After proofing, egg wash the surface and bake at 160°C for about 18-20 minutes.
Immediatly after, unmold the brioche ad glaze it with the glossy covering.
Fill every ball with 10gr of red fruits crunchy cream.
Place in the middle of the brioche a Chocolate Signature Rose by Dobla.
