Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 26ºC
Scale: approx. 1400 grams (30 pieces)
Dough proof: Approx. 10 minutes
Divide and round up Place the dough pieces on baking sheets and give another dough proof of approx. 30 minutes After this dough proof insert a frankfurter mini sausage deep into the dough pieces, sprinkle with cheese and put them back into the proofer
Final proof: Approx. 40 minutes
Baking: approx. 8 minutes at 250ºC