In the bowl of a stand mixer, pour warm milk. Sprinkle yeast and about 1 teaspoon of sugar. Let it sit for 5 to 10 minutes until foamy.

Add remaining sugar, salt, egg, soft shortening, and melted butter. Stir until incorporated.

Add flour, and using the dough hook, beat on low until moistened. Increase speed to medium-high and beat for 12 to 15 minutes until the dough gathers in the center.

If the dough is too sticky, sprinkle a bit of flour. Place the dough in a bowl, cover with a kitchen towel, and let it rise for 1 hour or until doubled in size.

Make the second dough by mixing softened butter, shortening, and flour until smooth.

Deflate the risen first dough and roll into a rectangle. Fold to create layers.

Roll the dough thin, spread the second dough, fold, and roll again.

Roll the dough into a tight log and slice into ½-inch portions.

Roll each portion thinly into an oval shape, dip in sugar, and arrange on parchment-lined baking sheets.

Preheat oven to 350 F. Bake for 15 to 18 minutes until golden and crisp.

Allow otap to cool completely before removing from the pan.