Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in
Dough temperature: approx. 26ºC
Scale: Dough pieces approx. 300 grams and rounding
Dough proof: Approx. 20 minutes
Mould as a round loaf and place the dough pieces on round lubricated aluminum pie-plates. Brush with egg wash if desired
Final proof: Approx. 60 minutes
Baking: approx. 25 minutes at 210ºC