How to cook
Dissolve the yeast in the slightly heated milk with the sugar and leave it to become effervescent.
Sift the flour and salt and make a well. Put the oil and egg yolk in it. Pour in the effervescent yeast and start kneading.
Knead until you get a soft dough that doesn't stick to your hands.
Roll out the dough to a thin sheet and smear it with the melted butter. Next, wrap it into a tight roll, cut it in 2 lengthwise. Cut each of the 2 resulting long strips into 2 again.
Then, wrap the strips about each other in pairs to get 2 wicks. Arrange the 2 resulting wicks in a snail shell pattern. Lay out a deep oven dish with baking paper and place the shaped dough in it. Leave to rise about 60 min.