Working method |
Kneading |
Mix all ingredients into a smooth and well developed dough
After kneading directly mix filling in |
Dough temperature |
Approx. 26ºC |
Bulk proof |
Approx. 10 minutes |
Scale |
Dough pieces approx. 400 grams and rounding |
Dough proof |
Approx. 10 minutes
|
Moulding |
Mould as a short loaf
Place the dough pieces into small baking tins |
Final proof |
Approx. 45 minutes
Brush with egg wash, if desired, after approx. 20 minutes |
Baking |
Approx. 25-30 minutes at 210-220ºC |
|
Extra information |
Remarks |
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |