Work all of the ingredients together to form an even dough. Rest the dough for 10 minutes, then laminate with Crystal mix 25% (Crystal Melange 25%) with three letter-fold sequences. Leave the dough to rest for another 10 minutes, then perform the final lamination. Roll out to 2.7 mm and form 10×3 cm rectangles. Brush with water, sprinkle with sugar, roll and place in the muffin moulds. Leave to rise in a proofing cabinet at 30°C with 75% RH for approximately 90 minutes. Halfway through proofing, apply the Wild Berry Hydrated Cream (Crema idrata Frutti di Bosco) in the centre of the roll. After proofing, brush with water and dust with granulated sugar. Bake as standard.