30 g | 24 % of butter in the dough (21% in the finished product)
180 pieces per box
30 min at room temperature
14 – 18 min at 165 – 170°C

70 g | 24 % of butter in the dough
60 pieces per box
30 min at room temperature
18-20 min at 180°C

30 g | 24 % of butter in the dough
180 pieces per box
30 min at room temperature
14 – 18 min at 165 – 170°C

100 g | 37 % of butter in the dough (20,5% in the finished product)
54 pieces per box
1 h at room temperature
25 min at 200°C

Pure butter swirl with raisins and custard

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