How to cook
Dissolve the yeast in half of the slightly warm milk with a bit of sugar. Sift the flour into a large baking dish, make a well in the middle and add the yeast and eggs. Gradually knead a dough by adding all the other products.
In the remaining half of the milk, dissolve the remaining sugar. Knead the dough well, cover and leave it in a warm place to rise. Then place it on a buttered surface. Do not knead, but use your hands to tear off identical balls, to form them into strips and the strips into rosettes (snails).
Arrange the florets in a buttered baking dish and allow them to rise again. Brush with an egg yolk beaten with a little milk and put it to bake in a preheated 356°F (180 °C) oven. Optionally, sprinkle some sesame or poppy seeds.
Initially, bake for 10 minutes on the lower element only, then turn on the upper one on too.