Pure butter swirl with raisins and custard
110 g | 24 % of butter in the dough (15,5% in the finished product)
60 pieces per box
30 min at room temperature
23-27 min at 165-170°C
110 g | 24 % of butter in the dough (15,5% in the finished product)
60 pieces per box
30 min at room temperature
23-27 min at 165-170°C
4 h at 4°C