TV-Sticks Sweet (Soft)

Ingredients

Working method
Kneading	Mix all ingredients into a dough which is not well developed. After kneading directly mix fillingin
Dough temperature	Approx. 24ºC
Dough proof	Mould the dough into a square for roll out and give it proofing time for approx. 10 minutes
Moulding	Roll out the dough to 10 mm thickness and cut strips of 15 x 2,5 cm and brush it with eggwash. Place the dough pieces on baking sheets
Final proof	Approx. 50 minutes
Baking	Approx. 8 minutes at 260ºC.

Extra information
Remarks	For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly