Sweet bread

• Kneading time: 15´
• Temperature of the dough: 26 ºC.
• 1st Fermentation of the dough without dividing:
• 2nd Fermentation of a piece of the divided dough: 5’
• 3ª Fermentation of a formed piece: 1h 15´.
• Baking time: 13´
• Temperature of the oven: 220 ºC.

METHOD

• Infuse the water and the spices for a period of 24 hours. Keep it in the camera filmed.
• Strain the liquid from the infusion and use to make the dough.
• Knead all the ingredients except from the yeast and margarine, which will be incorporated half way through the kneading.
• The dough should be thin and elastic.
• Divide into pieces with the desired weight and round them. Leave them to rest and then place them into molds.
• Ferment at 30 ºC and 80% humidity. The pieces acquire a fairly large volume.
• Bake without steam.
• You have to prevent them from drying too much.

Notes:

• To make the infusion we will use these spices. The net weight of these spices should weigh approximately 50 g.
• The sweet bun is characterized by its white crumb and its soft, ornate crust, which looks and tastes similar to sliced bread but with the aroma of the spices.