Place Group 1 in machine bowl and develop thoroughly. Add Group 2 after 6 minutes mixing. After mixing is complete add Group 3 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 220¡C.
For bun crosses use Bakels Cross Mix (3293) or Mastermix Choux paste (3289). For extra fresh keeping add 1% MONOFRESH. Using bakers percentages - Percentages on white flour weight. If using Compressed Yeast use 400g in above recipe.