Working method |
Kneading |
Mix all ingredients into a smooth and developed dough. Mixing time: approx. 5 minutes. After kneading directly mix in the filling |
Dough temperature |
Approx. 24ºC |
Scale |
Approx. 1950 gram (30 pieces)
|
Dough rest |
Approx. 15 minutes |
Dividing |
Divide and round up. Place the dough pieces on baking sheets, deeply incise each dough piece once |
Baking |
Approx. 15 minutes at 200ºC upper temperature and 170ºC lower temperature
|
Finishing |
Directly after baking brush with melted butter and sprinkle with cane sugar |
|
Extra information |
Remarks |
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |