This idea and recipe came up to my head when I was making the Hopia dough. This dough is very sticky but easy to work with yet very delicate. You can add extra flour if you find this dough is too sticky to work with.
First Dough
5-1/4 Cups All purpose flour
1 Cup Granulated sugar
1/2 Tbsp instant yeast
1 Tsp Salt
2 Eggs Slightly beaten
1/3 Cup Vegetable oil
1/4 Cup Lard
3 Tbsp Melted unsalted butter
1-1/4 Cup Warm Whole milk
Procedure:
1) Combine all the dry ingredients.
2) Combine all the wet ingredients.
(if kneading by hand)Add the dry to the wet ingredients and knead until the dough become smooth and elastic. Then let it rest for 30 minutes.
2nd Dough
1 Cup all purpose flour
1/2 Cup lard
1/4 Cup butter cold
4) Combine flour and butter first mix until well combine. Add half of the lard and mix and add the rest of the lard.you should have a paste texture dough.
5) Divide the first dough into 2. with a rolling pin flatten out the dough into 14x14 or 1/4 inch thick spread half of the 2nd dough on top. Then sealed both end and do the same with the other half of the dough.
6) Flatten out the dough into 1/4 inch thickness and brush it with vegetable oil using a pastry brush. Then roll it into a log and do the same to the other half.
7) Cut the dough log into 1/4 inch thickness. and let it rest for 30 minutes.
8) Roll out each cut dough and dip it into the granulated sugar and put them in a baking pan line with parchment paper. Once all the otap dough are in the baking pan give it another run using a rolling pin. Let it rise for another 20 minutes.
9) And bake it in the preheated oven 325 F 2 minutes or until golden brown. Let it cool down completely.
Store it in the air tight container.
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