Mix all the ingredients together for 2 minutes slow speed and 6-8 minutes fast in a spiral mixer. Mix the spice in with the dry fruit then add to the dough at the end of mixing on slow speed. Dough temperature of 25C.
Bulk ferment straight through roll plant
Scale to 60g each.
Roll into rolls as required.
Final ferment for 60 to 70 mins approximately.
Bake at 230C for 12 mins.
Spray with Sunset Glaze
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