| 1000 | g | Panpro+ |
| 500 | g | water |
| 100 | g | eggs |
| 20 | g | salt |
| 50 | g | sugar |
| 30 | g | fresh yeast |
| 50 | g | sunflower oil |
KNEADING TIME: Knead for 4 minutes on low speed, then for 8 minutes on medium speed, or until the dough is smooth and dry.
DOUGH TEMPERATURE: 26 °C (79 °F)
DOUGH RESTING: Let the dough rest at room temperature covered with a cloth, or in a proofing chamber at 30 °C (86 °F) with 80% humidity, until it has doubled in size.
SHAPING: Divide the dough into 90 g pieces, shape, and place them on trays.
LEAVENING: Flatten the balls, let them rise and brush with egg. Let the dough rise again until it has tripled in size, at room temperature, covered with a cloth, or in a proofing chamber at 30 °C (86 °F) with 80% humidity. Brush with egg and sprinkle with seeds.
BAKING: Bake in a fan oven at 170 °C (338 °F) for about 15 minutes.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
