Mix all the ingredient together until you get a well developed dough of 24-25°C temperature. To increase water absorption, mix 1 minute longer at low speed.

Allow the dough to rest for 5 minutes, once you have covered it with a plastic sheet, either leaving in the mixer’s bowl or on the working surface.

Cut the dough into 1.700-1800 gr portions (for 30 pieces).

Round up the cut dough and allow it to rest for 15 minutes once you have covered it with a plastic sheet.

Cut the dough into 30 small parts and mould into a preferable shape.

Decorate with Seedmix.

Proof (±35°C with moistness) for 50-60 minutes.

Bake at 230-240°C with steam for 20-25 minutes.