Cuor di Natale

Pre mix

Ingredients

OLMix Ricorrenza	600 g
Flour W>340	200 g
Water	400 g
Yolk cat. A	100 g
Butter	200 g
Brewer’s yeas	1 g

Final dough

Ingredients

Pre-mix	1.501 g
OLMix Ricorrenza	400 g
Sugar	250 g
Yolk cat. A	150 g
Butter	350 g
Wild strawberries in syrup	600 g
Concentrated paste of strawberries	20 g
Nat dye	QB

Filling

Ingredients

OLCream Hydra 5% Lemon

QB

Method

Blend all the ingredients except for the butter to create a uniform dough. Blend in the softened butter and continue to knead until the dough is smooth and uniform (final temperature: 26-28°C). Leave to rise in a proving cabinet at 22-24°C and RH 80% for 10-12 hours or until it is five times the initial volume.

Preparation

Knead the pre-dough with the OLMIX RICORRENZA until it is uniform, smooth, elastic and suitably stringy in structure. Gradually add the egg yolk, sugar, creamed butter previously emulsified with concentrated strawberry paste and food coloring (a teaspoon), as well as any flavourings. Knead well until completely absorbed. Lastly, add the wild strawberries in syrup, drained previously, at least one day before (final temperature: 26-28°C). Allow to rise in the cabinet for about 60 minutes. Divide into the desired weights, roll into a ball and leave to rest for about 15 minutes. Roll again and place in the moulds. Leave to rise in a proving cabinet at 30-32°C and RH 70% for 4-6 hours or until the dough reaches the edge of the mould. Allow to air dry until a light skin forms on the surface and make a cross cut.
Bake in a static oven at 180°C (the final 10-15 minutes with the valve open) or in a fan oven at 160°C for about 40 minutes for 500 g items / about 50 minutes for 750 g items / about 60 minutes for 1 kg items. Core temperature 95-97°C.
As soon as it comes out of the oven, hang upside down with suitable skewers and leave to dry for at least 12 hours before packaging.
Before packaging, fill with our water-based cream, Olcream Hydra with 5% lemon.