Grease a baking sheet with butter or margarine. Sift the flour in a bowl and make a hole in the Center. Crumble the yeast into it and knead it with warm milk.
Let this dough ferment previously sprinkled with a little flour and gives 15 minutes. Melt the butter or margarine, mix it with sugar and salt and work together with the rest of the flour and the previous dough until you get a dry and consistent fermented ma sa.
Let ferment others 15 minutes. Divide the dough into pieces of 50 g and form balls with them. Extend the balls to get ovals 15 cm long.
Tighten one end of the oval tightly against the table surface. From the other end roll the oval with both hands.
Tighten the ends a little to form a thin tip. Arch these thicker strips around the center a little bit, place them on the baking sheet and paint them with whipped yolk.
Let others fer mentar 15 minutes. Heat oven to 230 degrees.
Cook the bowls 10-15 the average height of the oven minutes. Serve freshly taken from the oven.
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