Preparation

• Mix all the ingredients for the preferment well and stir until homogeneous. Let the mixture rest, covered, until it doubles in volume, approximately 1-2 hours.
• To prepare the dough, mix the flour with the salt in a large bowl. Incorporate the softened butter and knead until there are no lumps and the mixture resembles small bread crumbs.
• Beat the egg with the brandy until well integrated. Add the preferment to this mixture and incorporate everything into the previously prepared dough. Knead for a few minutes until you obtain a homogeneous texture.
• Let the dough rest for 10 minutes, covered with a clean cloth.
• Turn the dough out onto a clean, lightly floured surface. Knead gently for only 15 seconds to develop the gluten.
• Let the dough rest in the bowl, covered, for 15 minutes.
• Repeat the process: turn the dough onto the counter and knead gently for only 15 seconds.
• Let the dough rest in the bowl again for 15 minutes, covered.
• Turn the dough onto the counter and give one last gentle kneading for 15 seconds.
• Let the dough rest in the bowl for 30 minutes, covered.
• Turn the dough out onto the countertop, gently stretch it, and fold it like an envelope.
• Let the dough rest in the bowl for another 60 minutes, covered with a clean cloth.
• Turn the dough out onto a lightly floured countertop and divide it into 12 equal portions.
• Shape each piece into a ball to create surface tension and form a regular spherical shape.
• Place a sheet of baking paper on a tray and arrange the pieces so they do not touch. Let them rest, covered with a cloth, until they double in volume, approximately 1 hour.
• Half an hour before baking, preheat the oven to 200 ºC to ensure it is at the right temperature when the pieces are ready.
• Brush the pieces with a little cognac and sprinkle sugar on top to give them a sweet touch.
• Bake the pieces at 200 ºC for approximately 15 minutes, until they acquire a golden color.