Mix all ingredients into a smooth and well developed dough. After kneading directly mix the filling in
Dough temperature: approx. 26ºC.
Scale: approx. 1850 grams (30 pieces)
Dough proof: Approx. 10 minutes
Divide with the divider, do not round up. Place the dough pieces on baking sheets
Final proof: Approx. 60 minutes
Baking: approx. 10 minutes at 250ºC., mild floor
Just for baking sprinkle with rye flour