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. |
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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 |