Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 29ºC
Scale: approx. 2100 grams (30 pieces)
Dough proof: Approx. 20-30 minutes
Roll the dough into a slice with a thicknees of approx. 2.5 mm Spread the filling and mould as showed on the photo above Place the dough pieces on baking sheets
Final proof: Approx. 60-70 minutes
Baking: approx. 10 minutes at 220ºC