Knead all ingredients into a smooth and well developed. Add the first filling and mix this filling carefully into the dough.
Dough temperature: approx. 26ºC
Scale: Dough pieces approx. 1250 gram and form a square to roll
Dough proof: Approx. 15 minutes
Roll the first piece of dough to 3,5 mm thick and lay that on a high edges baking sheet (60 x 40 cm). Pipe on that a track the Frangipane (400 grams) in an longitudinal direction and approximately 9 cm from each other. Roll the second piece of dough roll to 3.5 mm thick and layed that on top of the dough piece with Frangipane
Final proof: Approx. 65 minutes
Sprinkle just for baking 600 grams speculaas butter crumbs on the top sheet of the dough
Baking: Approx. 40-45 minutes at 200ºC
Let it cool for a day and cut the next day (9 x 5,5 cm)
Make the frangipane and the Speculaas butter crumbs
Notes
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly