Use the planetary mixer or a stand mixer to mix all the ingredients together with the spiral hook. Mix for 3 minutes at low speed and then for 4 minutes at high speed if you use the planetary mixer or at low speed  for as long as it is needed if you use the stand mixer. The dough you get should be well developed (stretchy) and reach 26-28°C temperature.

Allow the dough to rest for 5 minutes either in the mixer bowl or cover it and place it onto a working surface.

Cut the dough into 100 gr rounded portions.

Spread the dough into a 5 mm layer.

Add your preferred filling and then roll up.

Cut the roll into 1,5 cm pieces.

Shine the cut pieces with Ovex powder (egg wash replacer) or with egg wash.

Place onto a parchment paper lined tray and proof (35°C with steam) for 25-30 minutes.

Bake at 240°C without steam for 9-11 minutes.

Decorate with Eldorado (Hot process neutral gel).