Veneziana

Knead Dolci Lievitati, flour, brewer’s yeast, water, and egg yolk for approximately 15 minutes until a smooth and dry dough is achieved.

Incorporate the Master Martini soft butter,Let it proof at 22-23°C for 12-14 hours, or until the dough triples in volume.

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

Let the glaze rest for at least 1 hour before use. Usage tip: prepare the glaze the night before and use it the following day.

Mix the starter dough with Dolci Lievitati and water until a smooth and dry dough is obtained.

Add the sugar, honey, and flavorings, allow them to be absorbed, and then incorporate the egg yolks.

Add the softened Master Martini Butter and knead until a soft yet resilient dough is achieved.

Let the dough rest in a proofing chamber at 30°C (86°F) for about 1 hour, or until it has risen by 2 cm from the previously marked level.

Shape the dough into a tight ball, place it in the appropriate mold, and let it proof for 3-5 hours until it triples in volume.

Glaze with the previously prepared La Glassa Mandorla,Cuocere in forno statico a 180°C o in forno ventilato/rotor a 160°C a seconda della pezzatura come indicato di seguito.

-1,000 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).