Working method |
Soaking |
Soak the Apple pieces in its own weight in water
For better softness in the baked product, we recommend to wash again delivered raisins and soak them briefly |
Kneading |
Mix all ingredients into a smooth and well developed dough
After kneading directly mix filling in |
Dough temperature |
Approx. 26º |
Scale |
Dough pieces approx. 450 grams and rounding |
Dough proof |
Approx. 15 minutes |
Moulding |
Round up again
Decorate with almonds and place the dough pieces in round baking tins of approx. 20 cm diameter |
Final proof |
Approx. 40-50 minutes |
Baking |
Approx. 40-45 minutes at 200°C |