Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in

Dough temperature: approx. 27°C

Scale: Dough pieces approx. 550 gram and rounding

Dough proof: Approx. 15 minutes

Press the buns flat and place it in a small sponge cake pan (approx. Ø 17 cm). Cut the dough by scissors each centimeter. The scissors may reach the bottom and cutting may irregular

Final proof: Approx. 60 minutes

Baking: approx. 25 minutes at 220°C