1. Add all ingredients (except fruit, peel and spice) into a spiral mixing bowl.
2. Mix for 5 minutes on slow speed and 5 minutes on fast speed, until fully developed.
3. Dough temperature should be 24-26°C.
4. Scale at 330g into long shape.
5. Cut along both sides to form a holly effect.
6. Prove for 60 minutes.
7. Bake at 200°C for 18 minutes.
8. Glaze with Bun Glaze RTU.
Yield: 65 hollies
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