(Feel free to make the dough the day before for best results) 1: Mix the ingredients for the dough in a doughmixer, use cold water and preferably cold flour. 2: Run the dough 4 minutes slowly and about 2 minutes quickly. 3: Take the dough and flatten it on a plate and place it in the fridge, and cover it with plastic. 4: Roll out the dough and laminate with Bakels Karitè Gold, The margarine should have a temp of about 14-15 C, and laminate the dough 2x4, or 3x3 a little according to taste and experience. 5: Feel free to cool the dough after each beat, for the very best result. 6: Cut into triangles oblong pieces and then roll them up, add slices of cheese and ham if you want a little extra nutritious to sell. 7: Ferment the croissants at low temp in the fermenter about 32C and a humidity of 70%, give them at least 2 hours. 8: Before baking, brush them with Glossy and sprinkle seed mixture over them. 9: Bake at 190C for about 18 minutes.