Method:

• Mix flour, Exakt Zest, Yeast and water on slow speed for 2 minutes, then 6 minutes on fast speed using spiral mixer. Mix into well developed dough
• Gently add the fruit and whiskey (if fruit is left to soak with the whiskey one day prior it improves the flavour and softness of the bread)
• Dough temperature: 27° - 28°C
• Scale at 450 grms
• Mould round
• Intermediate proof: 5 minutes +/-
• Final mould
• Final proof 45 - 50 minutes
• Proof temperature: 30°C
• Relative humidity: 80°C
• Bake temperature: 220°C
• Bake time: 20 minutes
• Soak in melted butter, allow to set then dip in dusting sugar