Ingredients
500 g (4 cups) all-purpose flour
40 g (1/4 cup) sugar
24 g fresh yeast
6 g (1 tsp) salt
100 ml (1/2 cup) water
2 eggs
40 g (1/4 cup) butter (soft)
Egg yolk + milk
pudding
powdered sugar
preparation
1. Place flour, sugar, yeast, salt, water and eggs in a bowl and stir. When the dough starts to form, knead it with your hands.
2. After the dough has formed, gradually add the butter and continue kneading. Knead it until the dough is smooth and not sticky. Cover with cling film and place in the fridge for 10 hours.
3. When the time is up, take the dough out of the fridge and place it on the lightly floured surface. Roll out lightly into a rectangle using a rolling pin. Fold one of the shorter sides inward and then close with another side. Cover with a cloth and let rest for 5 minutes.
4. After 5 minutes, roll out the dough again with a rolling pin, always shaping it into a rectangular shape. Cover it again with a cloth and let it rest for another 5 minutes.
5. After the second resting time, roll out the dough with a rolling pin into a rectangle (approx. 1 cm thick) and cut out discs with a 10 cm diameter cookie cutter.
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