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1
In a 20cm diameter bowl, add in 1/2 the flour, yeast, and the sugar.
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2
Avoiding the yeast, pour the water in around it, and mix it at a high speed.
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3
When it thickens, add the rest of the flour, salt, and shortening.
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4
Once the flour and dry ingredients have disappeared from the bottom of the bowl, transfer the dough to a working space.
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5
Next, scrape the dough from top to bottom kneading it with your hands.
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6
Next roll the dough into a ball and place the seam facing down in the bowl for the first rising.
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7
Once it doubles in size, it's done.
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8
Punch the dough, and break it into two pieces.
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9
Make these into balls and then let it sit.
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10
Once the dough no longer sticks and is springy, using your hands, make a V-like shape and cover the dough rolling it up and down, kneading it.
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11
Have the seam of the dough facing upward and roll it out into a 12x23cm shape.
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12
Place two slices of bacon on the dough and have the dough slightly larger than the bacon.
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13
Now from the bottom roll the dough up and pinch the ends.
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14
Transfer it to an oven tray and cut them in 2-3cm pieces with kitchen scissors shifting from right to left.
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15
Now cover it with plastic wrap and let it rise a second time.
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16
Once the dough has doubled in size, spray it with water and bake it at 415F (210C) for 22 minutes.
