Veneziana

Knead Tutto Festa with the brewer's yeast and 2400 g of water. Once the dough begins to form, gradually add the remaining water in multiple stages until a smooth, dry dough with a well-developed gluten network is obtained.

Continue by adding the softened butter in two stages. The final dough temperature should be between 26-28°C.

Kneading time: approximately 30 minutes at second speed for a diving arms mixer. For a spiral mixer, set a moderate speed and reduce the kneading time accordingly.

Place the dough in a container and let it rise at 22-24°C with 60-70% humidity for 12-14 hours until it quadruples in volume.

To monitor the development, prepare a proofing indicator: weigh 250 grams of dough and place it at the bottom of a 1-liter graduated container.

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

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

For optimal results, it is recommended to prepare the glaze the day before application.

Add Tutto Festa and water to the first dough and knead for 15-20 minutes, or until a smooth, dry dough is obtained.

Add the sugar, honey, and salt, allowing them to be fully absorbed. Then, add the egg yolk in two stages and continue kneading until a smooth dough is obtained.

Incorporate the butter (previously emulsified with flavors and orange paste) in two stages and knead until a dry dough is obtained.

Slightly warm the candied orange peel cubes and incorporate them into the dough until evenly distributed.

Place the dough in a container and mark its height on the outside. Transfer it to a proofing chamber at 32°C with 60-70% relative humidity for about 60 minutes or until the dough has risen 2 cm above the marked level.

Divide the dough into the desired portions, round it, and let it form a slight skin for 5-10 minutes. Then, round it again and place it in the appropriate molds.

Proofing is complete when the top of the dough reaches the upper edge of the mold.

Allow the surface to dry until a slight skin forms. Spread the previously prepared glaze and decorate with almonds, sugar granules, and powdered sugar.

Bake in a static oven at 180°C or in a convection oven at 170°C, depending on the size of the portions.

1000 g: Bake for 55 minutes — 45 minutes with the valve closed and 10 minutes with the valve open.

750 g: bake for 45 minutes — 35 minutes with the valve closed and 10 minutes with the valve open

500 g: bake for 35 minutes — 30 minutes with the valve closed and 5 minutes with the valve open.

After baking, turn the Veneziane upside down using the appropriate skewers and package them after at least 10-12 hours of cooling.