Working method |
Kneading |
Mix all ingredients into a smooth and well developed dough
After kneading directly mix filling in |
Dough temperature |
Approx. 27ºC |
Scale |
Dough pieces approx. 450 gram and rounding |
Dough proof |
Approx. 30 minutes |
Moulding |
Mould smoothly as a round loaf
Place the dough pieces into round pie plates
Incise deep and crosswise |
Final proof |
Approx. 65 minutes |
Decorating |
Just before baking decorate with Sugarnibs P2 |
Baking |
Approx. 35 minutes at 200ºC |
Finishing |
Directly after baking brush with melted butter |