Beat the butter with the sugar and egg until creamy. Sift the flour with the yeast and mix with the salt.
Gradually add the flour mixture to the butter dough, knead at the end. Form a ball with the dough and let it rest wrapped in foil or beard edify for 3 hours in the refrigerator.
Heat oven to 200 degrees. Cut the dough into three parts. Working the portions one after the other. Remove only the portion to be worked from the refrigerator and spread it on a floured surface so that it has a few 3 mm in height.
Cut round pastas from the dough 6 cm in diameter and place them on a baking sheet.
Beat the egg white, smear the pasta with it and sprinkle over plenty of sugar with cinnamon. Cook 8-10 minutes to half-height.
When squealing the pasta with sugar and cinnamon it is very likely that a part will fall on the baking sheet. It should be removed with a brush before cooking.
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