Add all ingredients to the dough kneader and knead at low spread for approximately 12 minutes. Cover the dough and leave it on the counter to rest for 10 minutes. Divide the dough in pieces of 50g each, shape the pieces as desired, press each piece slightly and let the dough proof at 30°C until it is double its original size. Brush the briozitos with egg on top and bake in a pre-heated hot air oven at 160°C for 15-20 minutes depending on the preparation.

Other dough preparations:

-Round brioche (for sandwiches) -Cheese bread (like giabatta) -Round breads with filling (e.g. gouda and other cold cuts) -Bread rolls with filling (e.g. gouda and other cold cuts)