Introduce the Dolce Ricorrenza CL complete mix, Crystal mix (Crystal Melange), flour, milk and baker’s yeast into a kneading machine. Work until the dough is smooth and elastic. Leave the dough to rest on a table for 10 minutes covered with a nylon sheet. Roll out the dough in a sheeter, introduce the Crystal mix (Crystal Melange) and perform two book-fold sequences. Rest again for 5 minutes on a table covered with a nylon sheet. Form croissants of the desired size and leave to rise at 30-32°C with 70% humidity for 60-90 minutes.
Glaze with milk and sugar (1 part to 2). Bake for 10-20 minutes according to the dimensions in a fan-assisted oven at 160°C or in a static oven at 180°C.
Glaze with whole egg and decorate with seeds. Bake for 10-18 minutes according to the dimensions in a fan-assisted oven at 170°C or in a static oven at 200°C.