• • Mix flour, Exakt Zest ZK, Yeast and water on slow speed for 2 minutes, then 6 minutes on fast speed using spiral mixer.
• • Mix into a well developed dough.

 • Gently add the fruit (if fruit is soaked one day prior it improves the flavour and softness of the bread) 

• • Dough temperature: 27°.
• • Scale into heads (65 grm units).
• • Intermediate proof: 5 minutes +/-
• • Final proof: 45 - 50 minutes.
• • Proof temperature: 30°C, relative humidity: 80°C. 
• Cross the buns with crossing paste

 • Bake temperature: 230°C

• • Bake time: 12 minutes. 
• After bake, glaze with stock syrup