Combine Dolce Ricorrenza CL mix with the Cerealnero, baker’s yeast and water in the kneading machine and knead to a smooth, elastic dough. Progressively add the egg yolks and butter (final dough temperature 26-28°C). Leave to rise at 24-26°C for 10-12 hours or until the volume has increased four-fold.

Introduce the pre-mix dough and Dolce Ricorrenza CL mix to the kneading machine and work to a smooth, elastic dough. Progressively add the yolk, natural cane sugar, honey, butter and lastly the dried cranberries and the chocolate chunks (final temperature 26-28°C). Leave the dough to rest for 45-60 minutes at 30-32°C. Cut to the desired dimensions, roll and place in the moulds. Leave to rise at 30-32°C for 4-7 hours until the centre part reaches the top of the mould. Prepare the glaze by mixing all the ingredients in a mixer with paddle attached until the mix is smooth and even. Leave to rest until a thin layer forms on the surface. Glaze and decorate with ground seeds. Bake in a static oven at 180°C for 40-50-60 minutes according to the dimensions (temperature at centre – 95-97°C).