Method:

• Mix flour, Exakt Zest, yeast and water for 2 minutes on slow speed then 6 minutes on fast speed. Mix into a well developed dough
• Dough temperature 26°C
• This needs to be a soft dough
• Mix in fruit and clear though dough
• Scale at 55/60 grms
• Rest for 10 minutes
• Pin out as for Tea cakes
• Prove for 60 minutes
• Prover temperature 30°C
• Relative humidity 80%
• Bake temperature 240°C
• Bake time approximately 8 - 9 minutes
• Leave to cool then cut through the fruit bun and pipe a ring of Roma Cold and fill centre with Frutafill of your choice