Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
Dough temperature: approx. 26ºC.
Scale: approx. 1700 gram (30 pieces)
Divide and round up. Place the dough pieces in the cinnamon sugar. Roll the dough pieces ever longer in stages in the cinnamon sugar. Shape it like a bolus. Place the rolus on a baking sheet covered with baking paper
Final proof: Approx. 85 minutes
Baking: Approx. 6-7 minutes at 260ºC.
Dough proof: Approx. 20 minutes