Mix all ingredients into a smooth and developed dough. Mixing time: approx. 5 minutes. After kneading directly mix filling in

Dough temperature: approx. 24ºC

Weigh it in rollout pieces which are reasonably fast to process Let the dough rest under a piece of plastic

Dough rest: Approx. 20 minutes

Roll the dough pieces to slice with a thickness of 10 mm. Then stick it with a serrated pastry plug of 4 cm diameter. Approx. 18 g each. Place the dough pieces on baking sheets. (Outcome: Baking: Approx. 2791 pcs)

Baking: Approx. 12 minutes at 230ºC

Package the products after baking and cooling down