Mixing spiral: Mix for 5min on slow speed without the sugar. Add 50% of the sugar and mix for 2min30 on slow speed. Add the remaining sugar and mix for an additional 2min30 on slow speed. Finally, add the butter and mix for 5min on slow speed.
Dough temperature: 25°C
Bulk fermentation: 2h at ambient temperature and overnight at 4°C
Scaling and pre-shaping: 60g and make round
Decoration: Place a 7cm circle of concha paste on top and stamp it with the concha tool.
Final fermentation: 1h at 28°C and 75% humidity.
Baking: 17 min in deck oven at 190°C top -180°C bottom
Mix all the ingredients together until a homogeneous dough forms. Roll it out between two sheets of baking paper to a thickness of 3mm.
