Mix all the ingredients together (apart from the fruit) at low speed and then switch to high speed to complete the mixing. Add the soaked raisings or the cubed fruit 1 minute before you finish mixing. The dough should be well developed and stretchy (dough temperature: 28-29OC)

Allow the dough to rest for 10 minutes.

Cut the dough into preferable portions and mould into preferable shapes.

Proof  for 45-60 minutes (±35OC with a slight moistness)

Before baking, cover them with Ovex Powder (egg wash replacer) or egg wash to give a shining finish.

Bake at 220-230OC without steam for 20 minutes (depending on the size and weight.

Once they have cooled down you can sprinkle them with Mont Blanc.