Ingredients:
FOR THE YEAST
6 GRAMS OF FRESH YEAST OR 3 GRAMS OF DRY YEAST 240 GRAMS OF WARM WATER 180 GRAMS OF 00 FLOUR 1 TEASPOON OF HONEY
FOR THE DOUGH
300 GRAMS OF 00 FLOUR 50 GRAMS OF BUTTER 50 GRAMS OF HONEY 3 EGG WHITES 3 YOLKS 1 HEAVY TEASPOON OF SALT VANILLA TO PLEASE GRATED PEEL OF 1 ORANGE
FOR THE DECORATION
you will need cream from the fridge and icing sugar.
METHOD
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