Mix all ingredients into a smooth and well developed dough Take off a piece of dough as cover.
Dough temperature: approx. 26ºC
For each piece: Dough coats 100 grams Sugar dough 330 grams and rounding
Dough proof: Approx. 10 minutes
Mould as a round loaf, close the dough in with the coat Place the dough pieces into aluminium pie-plates If desired brush with egg wash
Incise and decorate with sugar nibs
Final proof: Approx. 45 minutes
Baking: Approx. 25-30 minutes at 210ºC