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1
Let the bread maker knead the dough until the first rising.
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2
Dust the counter with flour and pound the dough to release the gas.
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3
Use a scraper to divide into 8 sections.
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4
Form the 8 portions of dough from Step 1 into balls.
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5
Place the seam end on the bottom and cover with a damp, wrung out cloth.
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6
Let sit for 20 minutes.
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7
Put the margarine and sugar into a bowl and mix well.
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8
Add the beaten egg and combine together well.
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9
Sift in the dry ingredients.
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10
Use a rubber spatula to mix Step 3 together by pushing it so that it sticks together.
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11
Place it on the counter and roll into a cylinder (about 18 cm).
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12
Cover with plastic wrap and leave it in the freezer for 20 minutes.
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13
Move it to the refrigerator for 15 minutes.
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14
Divide into 8 portions.
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15
Push on the bread dough from Step 2 to release the gas and then form into neat balls again.
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16
Dust the counter with flour and roll out the cookie dough from Step 5 using a rolling pin.
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17
Roll it into a circle that is about one size larger than the bread dough.
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18
Wrap the cookie dough from Step 7 around the bread dough from Step 6.
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19
Leave a small opening in the center.
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20
Lightly press to arrange the shape.
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21
Coat completely with granulated sugar.
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22
Use a scraper to cut lines into the dough.
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23
Line them up on a sheet of parchment paper and let sit in a warm room for the second rising.
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24
(You can put them in a thick plastic bag and tie it closed, being careful that the dough doesn't stick to the bag.)
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25
Preheat the oven to 190C.
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26
Lower the temperature to 180C and bake for 12-13 minutes.
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27
Once done, transfer to a rack to cool.
