Working method |
Kneading |
Knead all ingredients into a dough. Mixing time around 5 minutes |
Dough temperature |
Approx. 24ºC |
Scale |
Dough pieces of 350 gram and rounding |
Dough rest |
Approx. 15 minutes |
Processing |
Mix the filling and make Crème Pâtissier |
Moulding |
Roll out the dough about 3 mm thick. Apply 50 gram Crème Pâtissier on the dough piece and spread over a 100 gram filling. Light roll the dough piece and lay that in a round baking tin (diameter 20 cm). Pinch in the dough irregulary several times |
Baking |
Approx. 40-45 minutes at 190ºC |
Finishing |
Finishing with melted butter and caster sugar |
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Extra information |
Remarks |
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |