1. Place all ingredients in mixer, add water and commence mixing.
2. Develop dough well in the machine.
3. Finally, add fruit and APITO BUN SPICE ESSENCE and mix though.
4. Finished dough temperature 28°C.
5. Allow dough to recover 10 minutes then divide and roll.
6. Prove and pipe on crosses using PETTINA CHOUX PASTE MIX.
7. Bake without steam at 230°C.