PROCESSING
Yield: 15 pieces
Method:
Make a dough out of all the ingredients except the Topping and the Finish.
Mixing time: 3 minutes on slow + 8 minutes on fast
(spiral mixer)
Dough temperature: approx. 25°C
Dough resting time: 15 minutes
After resting, scale the dough into 120 g pieces. make the pieces round and rest it for another 5 minutes. Roll out into small round tins and let prove.
Proving time: approx. 40 minutes
Mix all the ingredients for the Topping for 3 minutes on medium speed. After proving pipe small amounts of the Topping onto the surface of the dough. After this dust it with the almond and the sugar.
Baking temperature: 220°C
Baking time: approx. 12 minutes
Directly after baking brush the fresh cream onto the dough.
This dough is also particularly suitable for the preparation of Cinnamon Bun`s.
