Working method |
Kneading |
Mix all ingredients into a smooth and well developed dough |
Dough temperature |
Approx. 26ºC |
Scale |
Approx. 1800 grams (30 pieces) |
Dough proof |
Approx. 10 minutes |
Dividing |
Divide and round up |
Moulding |
Roll the dough pieces flat. Put the dough slices in the sugar/flavour mixture.
Then roll them up so dat the sugarmixture is fold in. Place them on baking sheets coverd with baking paper |
Final proof |
Approx. 60 minutes |
Cutting |
Incise in the length just before baking |
Baking |
Approx. 10 minutes at 240ºC |
|
Extra information |
Remarks |
* Possible flavors include vanilla, cinnamon and lemon zest. |