1. Activate the yeast in the lukewarm milk with a little sugar.
2. Add the egg, melted butter, sugar, salt and the yeasty milk to the flour, then knead an elastic yeast dough.
3. Let it double in size.
4. Roll the dough into thin strips and wind them onto an oiled wooden roller (or baking form).
5. Brush the roll with melted butter and coat it in sugar.
6. Bake at medium heat, turning, until golden and caramelized.
7. After baking, roll it in ground walnuts and serve warm.
Tip: Traditionally baked over embers on a rotating spit.
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