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1
Mix ingredients and sift twice.
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2
Bring unsalted butter and egg to room temperature.
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3
In a big bowl, put unsalted butter and whip up with a whisk until it gets creamy.
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4
Add the sugar in three batches and mix well every time.
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5
Beat the egg and add to step 2 in three batches.
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6
The mixture easily separates so mix well after every addition.
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7
Change to a spatula and add all sifted floury ingredients from step 1 at once.
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8
Mix with a cutting motion until it combines.
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9
Divide the dough into 6 and place on a big sheet of plastic wrap.
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10
Roll out each piece into 22 x 4 cm.
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11
Let them rest from 3 hours to overnight in the refrigerator.
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12
Put ingredients in a bread maker, with the yeast in the yeast compartment.
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13
Let it do its job until the first proofing is done.
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14
Take out the dough and divide into 6, and shape into balls.
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15
Cover them with a damp cloth and rest them for 10 minutes.
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16
Punch down the dough and roll out into rectangular shapes.
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17
Roll them up from the front and seal the edges.
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18
Roll the sticks until they are 20cm long.
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19
Sprinkle granulated sugar on the surface of cookie dough from step 5 and cover the bread dough from step 8 with the cookie dough.
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20
Let the rolls rise a second time in a warm place, being careful they don't dry out.
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21
Bake for about 15 minutes in a preheated oven at 210C.
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22
Then they are done.
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23
This is a cross section.
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24
Crispy dough x fluffy bread dough.
