Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 26ºC.
Scale: approx. 900 gram (30 pieces)
Dough proof: Approx. 10-15 minutes
Place 5 dough pieces in the form of the Olympic rings (3 above and 2 in connection underneath). Decorate each \'ring\' with different seeds, press the heart of the bun with a plug ø 1cm
Final proof: Approx. 70 minutes
Baking: approx. 7 minutes at 260-270ºC
Divide and round up