Place the flour, the yeast dissolved in a little milk, the remaining milk, 30 ml of cream, the sugar and the egg in the bowl of a stand mixer fitted with the hook.
Start kneading and as soon as the ingredients are well combined, add the salt and the remaining cream.
Knead for about 10 minutes until the dough becomes stringy (it will still be very soft).
Form a ball with your hands and place in a large bowl. Seal with cling film and leave to rise. I have the 'rising' function on the oven and in 2 hours I got a dough that almost tripled in size. The important thing is that it doubles in volume, so even the oven off with the light on is fine.
Divide the dough into 5 parts (you can weigh them to be sure). Roll each piece with the palm of your hand to obtain balls. Cover them and let them rest for 20 minutes.
Roll out each piece with a rolling pin to form rectangles/ovals. Use a pastry cutter (tarocco) or a knife to cut the dough halfway down to create many strips, like a fringe/comb (watch the video here, it's very simple).
On the uncut half you can spread your filling or leave it plain or fill it with a savoury filling.
Turn the outer edge of the dough inwards (so that the filling doesn't come out) and then roll the dough up starting from the uncut side, to form little sausages/rolls.
Repeat for all the pieces of dough and place them in the 20/22 cm pan (lined with baking paper) towards the edge, one next to the other, leaving the center free.
Let it rise covered for another hour.
Brush with egg white (or milk or beaten egg or cream).
Bake at 170° for approximately 20 minutes until lightly golden.
You can also eat it warm. Keep in mind that it does not contain butter so it cannot stay soft for a long time, keep it away from humidity.
