Working method |
Kneading |
Mix all ingredients into a smooth and well developed dough |
Dough temperature |
Approx. 22ºC |
Dough proof |
Approx. 15 minutes |
Moulding |
Roll the dough into a slice with a thicknees of approx. 2 mm and 25 cm long
Spread the filling
Sprinkle with hazelnuts
Roll up and place the dough piece into the baking tin |
Cutting |
Cut the dough on a regular way |
Final proof |
Approx. 40-45 minutes. |
Decorating |
Just before baking brush with egg wash
Sprinkle with hazelnut
Put on top half a hazelnut |
Baking |
Approx. 15 minutes at 220ºC |
Finishing |
Cover the top with apricot jelly |