FOR COATING OF FLORENTINE

Put all the ingredients together in the mixer bin and mix at slow speed for about 1 minute.

FOR CRUMBLE

Put the ingredients together in the mixer bin and slowly knead until the dough becomes crumbly.

FOR TSOYREKI DOUGH

Knead all the ingredients together in the kneader for about 10 minutes at the slow speed (water is gradually dropped into the mixture, first 2/3 and then for 10 minutes at fast speed a little bit until it gets all over). We rest the dough covered in at 30-35 οC with 80% humidity for 30 minutes (or take one and a half times its volume in a laboratory environment). We lay wicks and give the final shape. Then we overlap with the crumble that we have prepared to give a light butter taste. Alternatively, we can overcoat with the Florentine coating for intense crispness.

Put it in the 30-35 ° C with 80% humidity for 30 minutes. Bake in a preheated air heater at 140-160 ° C for 25-30 minutes or at room temperature at 180 ° C (top) and 150 ° C (lower) for 30 minutes (depending on the oven). And finally garnish with caramel topping.