Sugar Coat the Dough: Sprinkle half the sugar on a flat surface, roughly covering the area where the dough will be. Lay the dough on top and spinkle the remaining sugar evenly across. Lightly press it into the dough.
Roll: Roll in the longer sides up to the midpoint where they meet. The dough should hold together and not be too loose, but not too tight to give it space to puff up in the oven. Wrap the rolled-up dough in plastic foil and store it in the fridge for 30 minutes. This will make it easier to cut.
Bake: Cut the rolled-up dough into 1cm thick slices and place them on a baking tray. Give them enough space as they will grow. Now bake them at 180° Celsius for 8 minutes on one side, until golden brown from the bottom. Then flip around to avoid them burning and bake until they are golden (about 8-10 minutes more).
