Cereal Sweet Star

Add Leaven-Gold, Pan Casale, Naturalife, water, and yeast into the mixer.

Knead until a smooth and elastic dough is achieved.

Then, add the egg yolk and gradually incorporate the softened butter.

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

Mix all the ingredients in a planetary mixer fitted with a paddle attachment until a smooth and homogeneous dough is achieved.

Mix all the ingredients manually.

Place the pre-dough in the mixer with Leaven-Gold and knead until a smooth and elastic dough is achieved. Gradually add the egg yolks, sugar, honey, softened butter, and finally, the fruit, chocolate, and aromas.

Place the dough in a proofing chamber at 30-32°C with 70% humidity for 45-60 minutes.

Divide the dough into the desired size and shape into rounds (1100 g for a 1000 g mold).

Let rise in a warm environment for 15 minutes, then roll again and place in the appropriate molds.

Proof in a chamber at 28-30°C with 70% humidity for 4-6 hours, until the dough reaches the rim of the mold. Allow to air dry until a slight skin forms on the surface.

Cover with glaze and sprinkles.

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

Immediately after baking, invert using the appropriate rods.

Let the finished product dry for 12 hours before packaging.