Place Group 1 in machine bowl and develop thoroughly. After mixing is complete add Group 2 and gently mix through (avoid fruit damage). Dough temperature 30-31¡C. Allow dough to recover 5 minutes. Scale and mould as desired. Pipe on crosses before baking at 200¡C.
For bun crosses use Bakels Cross Mix (3293) or Mastermix Choux paste (3289) and add APITO CHOCOLATE PASTE (4380) as desired. If using Compressed Yeast use 225 g in above recipe. For Chocolate Hot Cross Buns replace all fruit for 1.150 kg (28%) of Chocolate chips.