Material :
300 gr flour pro high
1 btr egg
3 tbsp sugar
6 gr yeast instant
100 ml warm liquid milk (can be replaced with warm water but add 2 tablespoons milk powder to flour dough)
1 tbsp margarine
A pinch of salt
How:
Mix warm milk, granulated sugar and yeast leave for 5 minutes
Enter the flour and egg into the container, then pour the milk dough, knead until half-calf. Add margarine and salt to the elastic calyx (use a spiral mixer about 15 minutes). Allow the dough for about 30 minutes then for the taste and wrapped around the stick. Let stand again until fluffy and then fry. After the cold can be given toping according to taste.