Flour - 500g / 17,63 oz
Warm milk - 125 ml / 4,40 oz
Warm water - 125 ml / 4,40 oz
1 egg
1 teaspoon salt
1 spoon of sugar
dry yeast 5 g / 0,17 oz
Oil - 20 ml / 0,70 oz
Butter - 200 g / 7,05 oz
For the filling
1 egg
100 g of sugar
1 teaspoon cinnamon
Bake in the oven preheated to 200 C / 392 F
For 30-40 minutes
Method of preparation
In a bowl, mix milk, water, sugar and yeast. Cover with a towel and leave for 5 minutes, to activate the yeast.
After the yeast has been activated (it will form a small cap on top of the liquids), add the egg and oil, mix a little and add the flour and salt. Knead well until get a homogeneous dough, which does not stick to the hands and is elastic. Cover the dough with a towel, and on top of the towel a plastic bag (so that the dough does not form a crust on top) and put it in the refrigerator, for one night (either 10 hours, or 12, or 14, each, depending on when you make the dough.)
Now the butter is also being prepared.
200 g of butter, put on a piece of baking paper, and press with flour, wrap and roll with a rolling pin, until get a rectangular sheet with a thickness of 3 mm. The butter is put in the refrigerator, so that it stays as well as the dough.
* If you notice that the dough has risen too much, and it is out of the bowl, knead it a bit, then cover and let it continue to sit in the refrigerator.
The next day, remove the dough from the refrigerator. Sprinkle a little flour on the work table, and put the dough on it. Roll the dough with a rolling pin, until get a rectangle, big enough to fit the formed sheet of butter. (I don't say concrete figures, because each person will have different sizes, based on the piece of butter) Take the butter out of the refrigerator, remove the baking paper and place the butter in the center of the dough.
Cover the butter with the dough (make a kind of wrapping) so that the butter remains completely inside. After that, the dough is stretched with a rolling pin, only in one direction!!! only in length!!!
It is rolled until we get a perfect length to be able to overlap the dough in 3. After that we turn the piece of dough lengthwise, and it is rolled, again only lengthwise!!!, and this procedure is repeated until the dough no longer allows stretching, me I have 4 stretches and overlaps. After the wrapping is finished, the dough is covered with a towel and put in the refrigerator for an hour.
After an hour, take the dough out of the refrigerator, place it on a floured table, and roll it with a rolling pin, lengthwise and widthwise, until you get a large square with a thickness of 1 cm. Brush the entire strip of dough with egg and sprinkle with sugar, spread over the entire surface of the dough. After putting the sugar, start rolling the dough from both ends (once on one side and immediately on the other side). After finishing rolling, cut with a sharp knife, pieces of 2-3 cm. Place on a tray covered with baking paper, cover with a towel and leave for 1 hour at room temperature. At the same time, connect the oven to the top/down mode, at 200 C / 392 F. After you notice that the biscuits have increased in volume, dust them with powdered sugar and put them in the preheated oven for 30-40 minutes, or until they brown well.
Enjoy with pleasure!