Materials:
- 1 kilo of CURRICULTURAL CHURCH mix
- 320-350 g water
- 100 g fresh yeast or 35 g dry yeast
- 80 g butter 82% melted
Execution :
- Mix all the ingredients except the butter in a mixer with the hook attachment or with the paddle attachment, on low speed for 5 minutes and for 15 minutes more, on high speed.
- Towards the end, add the butter.
- Rest the dough for 15-20 minutes and then cut it into pieces of desired size.
- Shape into braids or round brioches and place in the putty for about half an hour.
- Bake at 160 degrees in a preheated oven for a time corresponding to the size of the cake.
- After they have cooled you can coat with CHOCOVER WHITE or CHOCOVER, HAZELNUT CHOCO or PRALINE HAZELNUT
FEATURES
- With the aroma of mastic, orange and mahlepi
- Easy and quick procedure
- Excellent inflation with unique stability
- Nice structure with rich fibres
