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INGREDIENTS

Dough:

100%  500g   Italian OO Flour

3%     15g     Domino Verde

4%     20g     Panettone

1.2%   6g       Angel Instant Dry Yeast

12%    60g     Butter

1.6%   8g       Salt

16%    80g     Sugar

56%    280g   Milk

20%    100g   Raisins / Sultanas

0.6%   3g       Mixed Spices (Cinnamon/Cloves/Anise)

1%     5g       Ground Nutmeg

Cross Mixture: 

100% 50g     Italian OO Flour

2%     1g       Salt

120%  60g    Water

METHOD

1. Mix all dough ingredients until dough is smooth
2. Bulk ferment for 1 hour
3. Portion and weigh out into 35g of dough
4. Pre-shape into round balls
5. Bench rest for 15 min
6. Round the doughs and place them into a baking tray
7. Final proof for 1 hour
8. Mix the cross mixture and pour into a piping bag
9. Pipe the cross mixture onto the buns
10. Bake at 170 degrees for 28 minutes