Mix all ingredients into a smooth and developed dough. Mixing time: approx. 5 minutes. After kneading directly mix filling in
Dough temperature: approx. 24ºC
Scale: Dough pieces approx. 375 grams and rounding
Dough rest: Approx. 20 minutes
Mould as a round loaf. Brush with egg wash and decorate with crushed hazelnut pieces. Cross-cut deeply and place the dough pieces into a round baking tin (ø 14 cm)
Baking: Approx. 40 minutes at 180ºC above temperature and 180°C below temperature
Notes
Required: bake rings or paper bake tins (14 cm diameter)