Working method |
Soaking |
Soak the dried apple pieces in their own weight of water |
Kneading |
Mix all ingredients into a smooth and well developed dough
After kneading directly mix filling in |
Dough temperature |
Approx. 26°C |
Scale |
Approx. 1800 grams (30 pieces) |
Dough proof |
Approx. 10 minutes |
Dividing |
Divide and round up
Decorate with Victorian Batter and place the dough pieces into small baking rings or forms
|
Final proof |
Approx. 45-50 minutes |
Baking |
Approx. 25 minutes at 170°C |
|
Extra information |
Remarks |
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |