Scale the almond paste in pieces approx. 175 gram. Roll them in long shape
Mix all ingredients into a smooth and developed dough. Kneading time is slightly shorter than a normal fruit bread. Stop mixing once the dough is smooth. After kneading directly mix filling 1 in
Dough temperature: approx. 26ºC
Dough pieces approx. 850 gram and rounding
Dough proof: Approx. 20 minutes
Mould into a short pointed model
Dough proof: Approx. 20 minutes.
Role from the middle two lips on the dough pieces. PLace a piece of almond paste in the middle and fold it in. Make sure the lock is closed
Final proof: Approx. 25 minutes
Baking: Ca. 40 minutes at 200ºC.
Directly after baking brush wit melted butter. After cooling down sprinkle with icing sugar
Notes
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly