Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 26°C.
Scale: approx. 1700 gram (30 pieces)
Dough proof: Approx. 15 minutes
Divide and round up. PLace the dough pieces on baking sheets and brush with egg wash. Press it with apple divider after 5 minutes
Final proof: Approx. 80 minutes
Baking: approx. 9 minutes at 260-270°C.