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.
If using Compressed yeast use 225g in the above recipe. For bun crosses use Bakels Cross Mix (3293) or Mastermix Choux paste (3289).