First Mixture

Mix flour, sugar, butter and water for 15 minutes; then add the yeast ready to rise and mix 1 minute; then add half of the egg yolks at 24 ° C temperature and continue for 5 minutes; then add the remaining yolks. Place the dough in greased tins and cover with cling film. Allow to rise to three times its volume at a temperature of 29 ° C in 10-12 hours. First mixture 19.00 start second mixture 5.00 hours

Second mixture 

Add flour, vanilla, Pasta Oro Orange and Lemon to the first mixture and mix for 10 minutes; add sugar, honey, and 1/3 of gg yolks for 5 minutes Add the salt and 1/3 of yolks for 2 minutes; incorporate the soft butter at 26 ° C for 2 minutes, finally the remaining yolks, add water to the mixture to finish. Divide the dough and add the previously drained fruit. Break off pieces of 250g for each type. Dough round and let stand for one hour at 28 ° C on wooden boards; then put in tins and allow to rise in a fermentation cell for 6-7 hours at a temperature of 29 ° C with 70% humidity.

Almond glaze

Finely grind all ingredients and add liquid egg white at the end

Composition and finishing

When the cakes have risen, frost and decorate with granulated sugar. Bake in a ventilated oven at 165 ° C for 35 minutes. Valve closed for the first 20 minutes then open for the remaining. Once removed from the oven, turn them upside down with the help of some forks and let cool for 12 hours. Package in bags as required by law and close being careful to release as much air as possible.