Knead all ingredients into a dough. Mixing time around 5 minutes
Dough temperature: approx. 24ºC
Scale: Dough pieces of 350 gram and rounding
Dough rest: Approx. 15 minutes
Roll out the dough about 3 mm thick. Apply 50 gram Crème Pâtissier on the dough piece and spread over a 100 gram filling. Light roll the dough piece and lay that in a round baking tin (diameter 20 cm). Pinch in the dough irregulary several times
Baking: Approx. 40-45 minutes at 190ºC
Finishing with melted butter and caster sugar
Mix the filling and make Crème Pâtissier
Notes
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly