1. Marinate raisins and mixed peel in Rum or Brandy and allow to stand overnight.
   
2. Blend butter, sugar, brown sugar, eggs and salt together.
   
3. Add PrimaFlour Bread Flour, milk powder, water, yeast and mix at low speed for 3 mins. Increase to medium speed and continue to blend for 10 mins.
   
4. Add the marinated raisins and mixed peel. Mix well for another 3 mins.
   
5. Cover the dough with a dry cloth and allow the dough to ferment for approx. 30 mins at room temperature.
   
6. Divide the dough into 2 portions and allow to rest for another 10 mins.
   
7. Roll out the dough pieces into an oblong shape of about 24cm width each.
   
8. Place a flat strip of marzipan (100 g) onto the middle of each piece of dough and sandwich it by folding the dough over to form a loaf or the desired shape.
   
9. Cover the loaves with a dry cloth and leave to rise for 1 hour at room temperature.
   
10. Preheat the oven to 200°.
    
11. Bake the loaves for about 25 mins then remove from the oven and brush them with melted butter while still hot. When cool, dust the top liberally with icing sugar.

Part (B)
40 g Raisins
20 g Sultanas
10 g Lemon Peel

1. Using a dough hook, mix (A) at low speed for 2 mins, then at medium speed for 12-15 mins until dough is developed.
   
2. Add (B) and mix at low speed for 1 min.
   
3. Knead and leave to ferment for 1 hour at room temperature.
   
4. Divide dough into 8 pieces (about 60g each) and shape into balls.
   
5. Place onto lightly greased baking pan. Cover with plastic and leave at room temperature for 1 hour.
   
6. Preheat oven to 200°.
   
7. Egg wash and pipe a cross on each bun just before baking.
   
8. Bake for 13-15 mins.

PIZZA
Pizza Crust:
300 g PrimaFlour Bread Flour
15 g Castor Sugar
10 g Skimmed Milk Powder
180 ml Water
20 g Shortening
1 tsp Salt
1 tsp Instant Dry Yeast

Toppings as desired
Tomato Puree/Pizza Sauce, Grated
Mozzarella Cheese, Green Pepper Rings, Onion Rings, Slice Olives, Ham, Salami, Pinch of Oregano, Pinch of Salt

1. Mix the crust ingredients except shortening at low speed for 2 mins and medium speed for 3 mins using a dough hook.
   
2. Add shortening and mix at medium speed for 4 mins till dough is smooth.
   
3. Shape into a ball and cover with a plastic sheet. Leave to rise for 30 mins at room temperature.
   
4. Divide the dough into 5 balls of 100 g each. Covered with a plastic sheet and leave to rest for 15 mins.
   
5. Roll out into round shapes (4mm x 7 ½"). Use a fork to prick holes in the dough.

1. Blend well the sugar, salt, butter, condensed milk and egg.
2. Add PrimaFlour Bread Flour, yeast and water. Mix using a dough hook at low speed for 2 mins and medium speed for 3 mins.
3. Add the shortening and continue mixing at medium speed for 5 mins till the dough is smooth.
4. Add the raisins and mix at low speed for about 5 mins.
5. Shape into a ball and place in a bowl. Cover with a damp cloth and leave to rise for 30 mins.
6. Cut dough into approx. 360 g each and shape into balls. Leave them for 15-20 mins.
7. Mould dough into desired shapes, cover with a damp cloth and leave to rise for 80 mins.
8. Preheat the oven and bake at 180° for 25 mins for raisin rolls and 35-40 mins for the loaf.