SECOND DOUGH • zeta flour 795 g • granulated sugar 331 g • block of butter 132 g • water 199 g Knead the first dough together with all the ingredients of the second one. Knead until the dough is firm and does not break when you stretch it. Leave dough to triple in volume while stored at 26°C (roughly 1 hour). THIRD DOUGH • zeta flour 1.325 g • granulated sugar 397 g • block of butter 199 g • egg yolks 410 g • water 430 g • mother yeast 350 g Knead second dough together with flour, sugar, butter and water. When the dough is firm and does not break when you stretch it, add the egg yolks and finish kneading. Leave dough to triple in volume while stored at 26°C (roughly 2 hours). 40 RECIPES
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