No time dough. Place Group 1 in machine bowl and develop thoroughly. Add Group 2 and mix through (gently to 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)