Working method |
Kneading |
Knead all ingredients into a smooth and well developed dough. After kneading directly put mix filling in |
Dough temperature |
Approx. 26ºC |
Scale |
Dough pieces approx. 450 gram and rounding |
Dough proof |
Approx. 30 minutes |
Moulding |
Mould as a small round loaf. It is possible to decorate it with almonds on top. Place the dough pieces on baking sheets |
Final proof |
Approx. 65 minutes |
Baking |
Approx. 35 minutes at 220-230ºC |
|
Extra information |
Remarks |
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
For longer tenderness also soak the nuts. |