No time dough. Place group 1ingredients into mixer and mix on slow speed for 2 minutes. Then mix on high speed until fully developed. Add Group 2 and gently mix though (avoid fruit breaking up). Give the dough a bench time of 5 minutes. Scale round and allow for a further 5 minute rest. Scale and Mould as desired. Proof then Bake at 210¡C.
Using bakers percentages - Percentages on white flour weight. If more volume or a lighter texture is desired add 50 g LECITEM UNIVERSAL (1949). If using Compressed Yeast use 275g in above recipe.