Combine all of the ingredients in a kneading machine and work into a smooth, elastic dough (final dough temperature: 26-28°C). Leave to rise at 30-32°C for 4-5 hours or until the volume has increased four-fold.

Introduce the first dough and Dolce Ricorrenza CL complete mix to the kneading machine and work to a smooth, elastic dough. Progressively add the sugar, Crystal Melange and candied fruit (final temperature 26-28°C). Leave the dough to rest for 60-90 minutes at 30-32°C. Divide into the desired dimensions and roll. Wait 30 minutes and roll again. Leave to rise at 22-24°C for 10-12 hours without humidity. Score a triangle in the surface and add steam as soon as placed in the oven. Bake in a static oven at 170°C or in a fan-assisted oven at 160°C for 30-60 minutes, according to the dimensions.