| 500 | g | Mix Mirum gluten-free |
| 375 | g | water |
| 140 | g | eggs |
| 35 | g | honey |
| 25 | g | fresh yeast |
| 90 | g | butter |
KNEADING TIME: Knead Mirum, water, eggs, honey and yeast until a homogeneous mixture is obtained. Add the butter and work until completely absorbed.
SHAPING: Pipe into 6 cm hemisphere molds using a piping bag.
LEAVENING: Let the dough rise until it has doubled in size, at room temperature, covered with a cloth.
BAKING: 170 °C (338 °F) for about 14 minutes.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
15 kg
