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Add all the ingredients to the mixing bowl includingthe water and egg but not the fruit.
Blend the fruit into the dough on slow speed at theend of mixing for 1 to 2 minutes until evenly distributed.
Mixing time
2min 1st Speed
8min 2nd Speed
Dough temperature
26°C
Bulk fermentation
10 min
Manipulation After Fermentation
Scale into 60 gram pieces or put the dough through aroll plant like a Konig.
Scaling
60g
Manipulation After Scale
Mould the dough pieces into round balls and give anintermediate proof or if you use a roll plant processthe dough at 60grams and tray up as they come outof the machine.
Intermediate Proof
10min
Make Up
If you have an intermediate proof you now need toremould them and tray up 5 across and 8 down that's40 on a 18X30 inch UK baking tray with silicone paperon.
Manipulation After Make Up
Make sure your buns are in straight lines as afterproofing you will need to put crosses on each bun.
Put the trays of buns into the proofing cabinet.
While they are proofing you will need to make a mixof crossing paste - please refer to separate recipeprovided.
Final Fermentation
1hr15min
35 °C
85% Humidity
Manipulation After Final Fermentation
Take out of the prover ready for crossing.
Decoration Before Baking
With the crossing paste you made earlier, put this intoa piping bag and cut off a small piece at the end ofthe bag to allow you to pipe crosses on top of the buns.
Baking
Deck
230 °C - Top 220°C - Bottom
12min
Final Step
When the buns come out of the oven brush them with Harmony Ready Neutre, this will give the buns alovely shine. When they are cool you can pack them.
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