Knead all ingredients into a smooth and well developed dough. After kneading directly put mix filling in
Dough temperature: approx. 26ºC
Scale: Dough pieces approx. 450 gram and rounding
Dough proof: Approx. 30 minutes
Final proof: Approx. 65 minutes
Baking: Approx. 35 minutes at 220-230ºC
Mould as a small round loaf. It is possible to decorate it with almonds on top. Place the dough pieces on baking sheets
Notes
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly For longer tenderness also soak the nuts.