Place Group 1 in bowl and develop dough thoroughly. Add fruit and mix through. Dough temperature 25-26¡C (77-79¡F ). Rest for one hour. Scale off at approx. 1kg. Round up. Rest for 5 minutes. Pin out to a rectangle shape 300mm x 200mm (12" x 8"). Take the 300mm (12") side and fold over 3/4 of the width. Press lightly to seat. Prove for approximately 30 minutes and bake at 220¡C (425¡F). After baking brush with melted butter and sprinkle with cinnamon sugar. When cold dust heavily with icing sugar.
To assist fermentation with this recipe it is advisable to start the yeast with a small amount of sugar flour and part of the water.