First we prepare the shortcrust pastry, as it has to rest in the refrigerator for a good hour. To do this, mix the butter and sugar by hand with a whisk until the butter has turned creamy white. Then add the 1/4 egg. To do this, whisk the egg, weigh it and use a quarter of it. The rest of the egg is needed for the yeast dough. Keep stirring until the mixture is nice and even. Sieve the flour with the baking powder and then add spoon by spoon, knead the mixture with your hands to form an even dough and place in the refrigerator for at least an hour, wrapped in cling film.
Next comes the yeast dough. Mix the flour with the sugar, salt and dry yeast. Mix the milk lukewarm with the rest of the egg and add to the flour mixture. First mix roughly with a wooden spoon, then knead the dough on a worktop. It`s very sticky at the beginning. You repeatedly detach it from the work sheet and hit it back with a lot of force. Continue kneading until it is no longer sticky. Then distribute the butter on the dough and knead, roll and knead and beat again on the work sheet until it no longer sticks, which usually takes about 10 minutes (after adding the butter). Divide the dough into 5 equal pieces (this works most evenly with a scale). Shape the pieces into balls and let rise in a warm place for 40 minutes.
Cut the shortcrust pastry into 5 equal parts (again, use the scales for this), form balls and press them flat between two plastic sheets, so that flat cakes about the size of a palm are formed.
Place a yeast ball on a shortcrust pastry flatbread, wrap it tightly around it and seal it. Roll with the beautiful side in sugar, press three parallel cuts into the surface with a knife. Turn the melon pan 45 ° and make three more cuts.
Bake on a baking tray lined with baking paper at 170 ° in a preheated oven for 12 minutes.
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