Mix all ingredients into a smooth and developed dough. Mixing time: approx. 5 minutes. After kneading directly mix the filling in; mix the curry powder into the dough until it is well incorporated, then mix the candied pineapple into the dough until a good division occurs

Dough temperature: approx. 24ºC

Weigh the pieces in rollable pieces which are fast to process. Let the dough rest under a piece of plastic

Dough rest: Approx. 20 minutes

Roll the dough pieces to a slice with thickness of 10 mm. Then stick it with a serrated pastry plug of 4 cm diameter. Approx. 18g each. Place the dough pieces on baking sheets. (Outcome: Baking: Approx. 2576 pcs)

Baking: Approx. 12 minutes at 230ºC

Package the products after baking and cool down