Ingredients
1 egg
70 gr glazed sugar
20 gr fresh yeast
300 gr flour
100 ml water
130 gr butter
Oil for greasing the pan
Decoration
Glazed sugar
Using an electric beater, whisk the 100 ml of water, egg, flour, and fresh yeast. Beat well until it’s a smooth texture.
Form a ball with the dough and let it sit for 10 min. Put a little oil on the counter you will be working on. Cut the ball of dough in approx 60 gr pieces. Knead them and make small balls out of them. Using a roller, roll each one out.
In a bowl beat the softened butter until it forms a spongy texture.
With the tip of your fingers spread the butter over the dough. Stretch the dough to make big triangles.
The roll up each of the triangles where one side is thicker than the other. Oil a baking pan with a paper towel moist with oil.
Stretch the rolled dough and make roll them inwardly placing them on the pan.
Cover them and let them sit for 24 hours in the fridge. The let the yeast rise for 3-4 hours at room temperature. Bake for 15 min at 180C. Let them cool and sprinkle with glazed sugar.
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