ingredients

200g	SWEET SOFT 20
800g	Wheat flour
100g	Sugar
200g	Butter, soft
150g	Eggs
100g	Yeast, fresh
400g	Water

processing

Yield: 6 pieces

Method:
Mix a dough with all ingredients.

Mixing time: 3 minutes in slow + 8 minutes on fast
(spiral mixer)

Dough temperature: approx. 25°C
Dough resting time: 15 minutes

After resting, scale the dough into 100 g pieces. Make the pieces round and rest for another 5 minutes. With 3 dough pieces make up a twist.

Proving time: approx. 35 minutes

Baking temperature: 180 °C
Baking time: approx. 22 minutes