Recipe

  - 1kg mix of rye vanoise bread

- 250g sugar

- 20g salt

- 4 udder egg

- 30g Vanoise baker's yeast

- 250g water

- 200g milk

- 300g butter

- 200g nuggets of Vanoise icing paste

Implementation

  Knead

- 4min at 1st gear

- 8min at 2nd speed

  Pointing

  - 45 min at room temperature

- Cool for 24 hours at 2 ° C

Shaping

- Weigh according to the molds, ball and cold panel

- Shaping and molding

Fermentation

- 1h at 28 ° C (depending on the weight

  Cooking

- Brown with egg, decorate with grains and cook at 170 ° C for 25min.