Develop All ingredients dough except butter as a dough on a medium speed. After 10 minutes add room temp butter and develop for a further 5 minutes, then add fruit and spice and develop for a final 5 minutes.
Keep the dough to prove for 1 hour, knock back and rest for 39 minutes, scale as 85 grm buns.....prove 30 minutes or until double in size.. egg wash and pipe on the cross paste ( flour, oil, and water.)
Bake 20 minutes+/- @ 180 and glaze as soon as they come out the oven. (Brown sugar, milk and beaten egg)
