the recipe

Emulsion

• 50 g Butter
• 50 g Orange dough
• 50 g Honey
• 50 g White chocolate

Directions

1. Mix all ingredients except the emulsion and butter until you get a smooth, well-developed dough.
2. Gradually add the emulsion and butter in several stages.
3. Once the dough is ready, let it bulk ferment for 2 hours until doubled in size.
4. Divide into 80g pieces and proof until doubled again.
5. Glaze and bake in a convection oven at 160°C for 15 minutes.
6. Emulsion: Melt the white chocolate and mix it with honey, orange paste, and softened butter.

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