Ingredients
one egg, beaten.
65 grm unsalted butter, at room temperature.
280 grm plain flour
90 grm sugar
30 grm almond powder
3 grm dry yeast
3 grm of salt.
90 ml water.
Preparation
In a pan, add 200 gram of plain flour, 20 gr of sugar, 3 gr of dry yeast and 90 ml of warm water, mix well, then add half of a beaten egg and the salt. Mix well, and knead for about 10 minutes. Add 20 gr of butter, and knead again, for another 10 minutes. Then put the dough to rest, for at least one hour, so it doubles in size.
Mix in a pain 45 gr of butter, 40 gr of sugar, and mix well, adding bit by bit the other half beaten egg. Add 80 gr of flour to the mix and the almond power. Mix it well, and then divide the mass created in 6 equally sized portions, make them into small discs and put on cling film and in the fridge.
Take the dough out and divide it into 6 portions of equal size. Make them into balls, and cover them in cling film for about 15 minutes.
Take the dough balls, flatten them and make folds to turn into balls again.
Take the mass portions from the fridge, flatten them to get a 10 cm circles. Put the dough ball on top, and surround it, make only the bottom of the dough visible.
Put in a bowl 30 gr of sugar and coat the balls created in it.
Then make some cut markings on them, 5 in one direction and 5 in a diagonal.
Cover them in cling film for 15 minutes.
Put them into the oven at 180 degrees for 20 minutes.