1. Place Group 1 ingredients in mixing bowl and commence mixing.
2. Develop dough well.
3. Add Group 2 ingredient and mix through. Finish dough temperature 28°C.
4. All dough to recover for 60 minutes, scale and mould.
5. Prove then pipe on crosses using Pettina Choux Paste Mix Recipe No. 3290A or Bakels Crossing Mix.
6. Bake at 200°C.
Notes: When using compressed yeast use 3 times that of Instant Active Dried Yeast.