Activate the yeast in a little warm milk with 1 tsp sugar and flour. Beat the eggs with the remaining products, excluding the butter and oil.
Sift the flour and knead a soft dough, smear the counter with oil and transfer the dough there. Start adding oil, while kneading continuously for a long while. Once it has absorbed it, leave in warm area to rise.
Wrap the wicks about each other, put them in silicone muffin cups in a muffin tray.
Cover and leave to rise. Once ready, smear them with an egg beaten with a little milk. Sprinkle with almonds and crystal sugar.
Bake in a preheated oven to a nice red crisp for a superb, appetizing taste.