Mix all ingredients into a smooth and well developed dough. After kneading directly put mix filling in
Dough temperature: approx. 26ºC
Scale: approx. 1800 gram (30 pieces)
Dough proof: Approx. 10 minutes
Divide and round up. Place the dough pieces on baking sheets
Final proof: Approx. 80 minutes
Baking: Approx. 10 minutes at 250ºC