Place all the main ingredients in the mixing bowl and knead for 6 minutes at low speed and 7 minutes at high speed. In the last minute, add the fruits to distribute them evenly throughout the dough.

Let the dough rest for 30 minutes.

Divide into 500g portions and place in molds, or shape into 200g balls and place them on a baking tray.

Proof for 30-40 minutes (±35°C / 75% RH).

Bake at 220°C for approximately 35 minutes for the molds and 15-20 minutes for the smaller pieces (200g).

Tip: Optionally, you can add nuts at a ratio of 5%.

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