Mix the flour, yeast, honey, eggs and milk until you have a firm dough. Add the OK Green and salt, then the softened butter, and knead until the dough is smooth. Leave to rest in the fridge overnight.

Prepare the block of butter for laminating. Work the butter into the pastry and carry out the folds (usually 3 folds of 3), leaving it to rest in the fridge between each fold.

Roll out the dough, cut it into triangles (8×25 cm) and roll up the croissants. Brush with egg yolk and milk, then leave to prove for 2 hours at 24–26°C until they have doubled in size.

Brush again and bake in a fan oven at 200°C with steam; after 5 minutes, reduce the temperature to 175°C and bake for a further 15–20 minutes.

As soon as they come out of the oven, brush them with the syrup (100 g water + 50 g OK Green brought to the boil) to give them a glossy finish.

Impastare farina, lievito, miele, uova e latte fino a un impasto sodo. Aggiungere OK Green e sale, poi il burro morbido fino a un impasto liscio. Far riposare in frigo fino al giorno dopo.

Preparare il panetto di burro per sfogliare. Inserire il burro nel pastello e procedere con le pieghe (in genere 3 pieghe da 3), lasciando riposare in frigo tra una piega e l’altra.

Stendere, tagliare triangoli (8×25 cm) e arrotolare i croissant. Spennellare con tuorlo e latte e far lievitare 2 ore a 24-26°C fino al raddoppio.

Spennellare di nuovo e cuocere in forno ventilato a 200°C con vapore; dopo 5 minuti abbassare a 175°C per 15-20 minuti.

Appena sfornati, spennellare con lo sciroppo (100 g acqua + 50 g OK Green portati a bollore) per una velatura lucida.