Ingredients
- 200 grams Bread (strong) flour
- 40 grams Butter
- 1 1/3 tsp Dry yeast
- 20 grams Sugar
- 120 ml Milk
- 1 Egg yolk
- 1/2 tsp Salt
- 50 grams Margarine or butter
- 40 grams Sugar
- 1/2 medium Egg
- 100 grams Cake flour
- 1 1/2 tbsp Cocoa powder
- 1/4 tsp Baking powder
- 1 Granulated sugar
Instructions
- Let the bread maker knead the dough until the first rising.
- Dust the counter with flour and pound the dough to release the gas.
- Use a scraper to divide into 8 sections.
- Form the 8 portions of dough from Step 1 into balls.
- Place the seam end on the bottom and cover with a damp, wrung out cloth.
- Let sit for 20 minutes.
- Put the margarine and sugar into a bowl and mix well.
- Add the beaten egg and combine together well.
- Sift in the dry ingredients.
- Use a rubber spatula to mix Step 3 together by pushing it so that it sticks together.
- Place it on the counter and roll into a cylinder (about 18 cm).
- Cover with plastic wrap and leave it in the freezer for 20 minutes.
- Move it to the refrigerator for 15 minutes.
- Divide into 8 portions.
- Push on the bread dough from Step 2 to release the gas and then form into neat balls again.
- Dust the counter with flour and roll out the cookie dough from Step 5 using a rolling pin.
- Roll it into a circle that is about one size larger than the bread dough.
- Wrap the cookie dough from Step 7 around the bread dough from Step 6.
- Leave a small opening in the center.
- Lightly press to arrange the shape.
- Coat completely with granulated sugar.
- Use a scraper to cut lines into the dough.
- Line them up on a sheet of parchment paper and let sit in a warm room for the second rising.
- (You can put them in a thick plastic bag and tie it closed, being careful that the dough doesn't stick to the bag.)
- Preheat the oven to 190C.
- Lower the temperature to 180C and bake for 12-13 minutes.
- Once done, transfer to a rack to cool.
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