30 g of sugar (increase if you want them sweet, with these doses they are quite 'neutral')
30 ml of honey
15 g of fresh brewer's yeast
1 egg + 1 yolk
1/2 teaspoon salt
to brush 1 egg yolk
2 tablespoons of milk
sugar granules
PROCEDURE
Use a mixer or a planetary mixer with the hook and start by working 300 g of flour with the sifted Manitoba flour, the brewer's yeast dissolved in warm almond milk and the sugar.
Add the honey and continue to knead, add the egg and, when well incorporated, the yolk.
Add the butter in flakes, then the salt and continue working.
When the dough is well worked and kneaded, cover with cling film and let it rise until it doubles in volume (about 2 hours). I put it in the oven with the 'rising' function.
Take your leavened dough and divide it into balls of about 40/50 g, helping yourself with the remaining flour.
Place them on a baking tray covered with baking paper and leave to rise for another hour (double in volume).
Brush with the egg yolk mixed with milk and cover with granulated sugar (I also used colored sugar on some).
Cook in a fan oven at 180° for approximately 12/15 minutes (until golden).
Take them out of the oven and let them cool. Eat them fresh out of the oven, they are super fragrant, otherwise keep them away from air.
