PRE-DOUGH
In the mixer, combine Dolce Ricorrenza CL, Cerealnero, baker’s yeast, and water, and knead until a smooth and elastic dough is obtained. Gradually add the egg yolk and butter (final dough temperature 26–28°C). Leave to rise at 24–26°C for 10–12 hours, or until the volume has quadrupled.
DOUGH
Place the pre-dough and Dolce Ricorrenza CL in the mixer and knead until smooth and elastic. Gradually add the egg yolk, cane sugar, honey, butter, and finally the dried cranberries and chunks (final dough temperature 26–28°C). Let the dough rest for 45–60 minutes at 30–32°C. Divide into the desired sizes, round, and place in molds. Leave to proof at 30–32°C for 4–7 hours, until the center reaches the rim of the mold.
Prepare the glaze by mixing all the ingredients in a planetary mixer fitted with the paddle attachment until a homogeneous mixture is obtained. Allow a light skin to form on the surface. Glaze and decorate with seed crumble. Bake in a static oven at 180°C for 40–60 minutes depending on the size (core temperature 95–97°C).
