Rusticone with cereals and dried fruit

Start kneading with all the ingredients and 2/3 of the water indicated in the recipe; when the dough starts to take shape, gradually add the remaining water and continue until a smooth consistency is obtained. Check that the dough temperature is 26-28°C. Leave to rise for about 2 hours at 28-30°C, until the volume has tripled. Add to the first dough the required quantities of CEREAL’EAT LIEVITATI, sugar, honey and salt; knead for some minutes, then gradually add the egg yolk and continue to work until the dough has a smooth consistency. Gradually add ¾ of the butter indicated in the recipe and then delicately incorporate the fruit with the remaining butter, melted at low temperature. Check that the dough temperature is 26-28°C. Leave in a rising room at 30°C for 30 minutes. Divide in the desired number of pieces, roll them and place them in suitable paper moulds. Leave in a rising room at 30°C with relative humidity of about 70%, until the top of the dough reaches the height of the moulds; if the room does not have a humidifier, the dough should be covered with plastic sheets. Leave the "Rusticoni" exposed to the air for 10 minutes until a film appears on the surface. Use a small sharp knife to make two surface cuts that form a cross and place some butter in the centre. Bake at 180-190°C, time depending on product weight (reach 92 -95°C at the centre). The ‘Rusticoni’ can be wrapped in Moplefan bags the day after their baking. Instead of the cross-cuts on the surface (like Panettone), it is also possible to frost ‘Rusticoni’ with BRIO BIG or MANDORGLASS and sprinkle the surface with DECORGRAIN.

Start kneading with all the ingredients and 2/3 of the water indicated in the recipe; when the dough starts to take shape, gradually add the remaining water and continue until a smooth consistency is obtained. Check that the dough temperature is 26-28°C. Leave to rise for about 2 hours at 28-30°C, until the volume has tripled. Add to the first dough the required quantities of CEREAL’EAT LIEVITATI, sugar, honey and salt; knead for some minutes, then gradually add the egg yolk and continue to work until the dough has a smooth consistency. Gradually add ¾ of the butter indicated in the recipe and then delicately incorporate the fruit with the remaining butter, melted at low temperature. Check that the dough temperature is 26-28°C. Leave in a rising room at 30°C for 30 minutes. Divide in the desired number of pieces, roll them and place them in suitable paper moulds. Leave in a rising room at 30°C with relative humidity of about 70%, until the top of the dough reaches the height of the moulds; if the room does not have a humidifier, the dough should be covered with plastic sheets. Leave the "Rusticoni" exposed to the air for 10 minutes until a film appears on the surface. Use a small sharp knife to make two surface cuts that form a cross and place some butter in the centre. Bake at 180-190°C, time depending on product weight (reach 92 -95°C at the centre). The ‘Rusticoni’ can be wrapped in Moplefan bags the day after their baking. Instead of the cross-cuts on the surface (like Panettone), it is also possible to frost ‘Rusticoni’ with BRIO BIG or MANDORGLASS and sprinkle the surface with DECORGRAIN.