Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in
Dough temperature: approx. 26ºC
Scale: approx. 1500 grams (30 pieces)
Dough proof: Approx. 10-20 minutes
Divide and round up Place the dough pieces on baking sheets
Final proof: Approx. 80 minutes
Baking: approx. 11 minutes at 230-240°C