Working method |
Kneading |
Mix all ingredients into a smooth and well developed dough |
Dough temperature |
Approx. 26ºC |
Scale |
Dough pieces approx. 400 gram, mould square for roll out |
Dough proof |
Approx. 15 minutes |
Moulding |
Roll the dough to a thickness of approx. 3 mm. Spread soft butter on the rolled out dough. Spread sugar, raisins, cinnamon and anise (according to your own taste) over the butter. Mould a roll off the dough slice and place it in a lubricated turban tin. Place the turban tins on with baking paper covered baking sheets |
Final proof |
Approx. 30 minutes |
Baking |
Approx. 40-45 minutes at 180ºC. |
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Extra information |
Remarks |
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |