Divide the dough into 13 portions. Form the dough into balls and have the seam facing downward. Cover the dough with a tightly wrung out damp towel and let it sit for 20 minutes.

Once the dough is done resting, roll out the dough with a rolling pin into an oval shape.

Roll it into a slightly round shape and form it into a teardrop shape.

Roll out the dough making the top a bit wider and long and tapered to the end.

Roll up the dough towards the widest part.

Arrange the dough on parchment paper and spray some water on it. Let the dough rise a second time in your oven for 40 minutes at 35°C (95℉).

Once the dough expands 1.5 - 2 times larger, it's ready.

In order to make it glossy, coat the top with a beaten egg and then bake it in a preheated oven for 14 minutes at 180°C (350℉).