PREPARATION
1. Place Zeelandia Batata Pratic and part of the water (400 ml) in the mixer and mix at low speed (speed 1) for approximately 5 minutes.
2. Gradually add the fresh yeast and the remaining cold water (80 ml) and beat at high speed (speed 2) for approximately 5 minutes or until reaching the windowpane stage.
3. Set aside.

LAMINATING
1. Roll out the margarine for laminated dough into a rectangular shape until it reaches a thickness of approximately 1 cm.
2. Set aside.
3. Roll out the reserved dough (1st time) into a rectangular shape until it reaches a thickness of approximately 1 cm on a work surface previously dusted with flour.
4. Using a brush, remove excess flour from the dough.
5. Cover 2/3 of the dough with the reserved margarine for laminated dough.
6. Fold the part without margarine over half of the part with margarine, and then fold the remaining third with margarine over them.
7. Roll out the dough (2nd time) until it reaches a thickness of approximately 1 cm.
8. Fold the dough again into 3 overlapping layers.
9. Cover with plastic. Let rest for 10 minutes.
10. Roll out the dough for the last time until it reaches a thickness of approximately 0.5 cm. Remove excess flour with the brush.
11. Cut into triangles of approximately 6 X 20 cm. Roll up.
12. Shape into a crescent and place on previously greased baking sheets.
13. Let ferment in the fermentation chamber at 32ºC for approximately 1 hour and 30 minutes, or until ready.
14. Brush the surface with whole beaten eggs halfway through the fermentation time.
15. Bake at 200ºC for approximately 18 minutes in a deck oven.