Method:

• Mix flour, Exakt Zest, Yeast and water on slow speed for 2 minutes, then 6 minutes on fast speed using spiral mixer.
• Add bun spice
• Gently add the fruit (if fruit is soaked one day prior it improves the flavour and softness of the bread).
• Dough temperature: 27°C
• Scale into heads (65 grm units).
• Intermediate proof: 5 minutes +/-
• Final proof: 45 - 50 minutes.
• Proof temperature: 30°C, relative humidity: 80%

Cross with crossing paste

• Bake temperature: 230°C

• Bake time: 12 minutes.

Brush with stock syrup after bake