Start mixing all of the ingredients (except the butter) until a dry and smooth blend is achieved. At this point, add the butter. Dough temperature of about 25-28°C. Leaven in a proofing cell at 27-30°C for about 10-12 hours until the dough is four times its initial size.
Then, mix the pre-dough, the Gran Lievitati flour and water until achieving a dry and smooth blend. Respectively add the sugar, honey, egg yolk, butter, cocoa butter, flavourings and candied fruits and/or raisins. Dough temperature of about 25-28°C. Let the dough leaven in the cell for about 45 minutes at 30°C. Then, divide, shape and place everything in the special moulds to make them leaven for about 3-5 hours in the proofing cell at 28-30°C and with a humidity of 80-85%. Finish and bake as you are accustomed to doing.
The recipe must be adapted to the technique and tools used.