Working method |
Kneading |
Mix all ingredients into a smooth and developed dough. After kneading directly put mix filling in |
Dough temperature |
Approx. 26ºC |
Scale |
Dough pieces approx. 450 gram and rounding |
Dough proof |
Approx. 20 minutes |
Moulding |
Mould smoothly as a round loaf. Place the dough pieces on baking sheets |
Final proof |
Approx. 60 minutes |
Baking |
Approx. 35 minutes at 200ºC |
Finishing |
Dip it in Orange fondant. Use a cornet to apply some neutral fondant stripes on it |
|
Extra information |
Remarks |
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |