Heat the milk and add the yeast, sugar and 2 tablespoons flour to it. Wait for 10 minutes for the yeast to bubble. Keep the area in which you are cooking warm.
Divide the dough into 2 balls, set a little aside for the head and tail. Roll out each ball into a thin crust with a thickness of 1/4″ (0.5 cm). Smear the crusts with softened butter and roll them into a tight roll, cut them into pieces with a length of 1 1/4″ (3 cm).
Arrange in a baking dish, in the form of fish. Shape the head and tail and leave it to rise again for 45 minutes.
Grease with a little beaten with oil egg yolk and add the olive to serve as the eye. Bake in a preheated 356°F (180 °C) oven for about 40 minutes.