Form a volcano on the work table with the flour , in the center add salt, yeast , eggs, water and knead.
Add the powdered milk and continue kneading, integrating the sugar and butter until you get an elastic dough that detaches from the work surface.
Let the dough rest 1 hour in a plastic-covered bowl at room temperature.
Once it doubles its volume, cut the dough into 80-gram portions and roll.
Varnish each piece with egg glitter .
TOP
Mix the vegetable shortening , icing sugar, flour , egg and yellow coloring.
With this paste, form small balls and crush them, cover each bread with them and sprinkle with crystal sugar.
Let rest for 1 hour to double its volume.
Bake at 170°C for 20 minutes.
Abbas Jahangir
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