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Preparation: 120 min
Cooking: 45 min

• 1 kg of white flour
· 5dl of slightly warm milk
· 100g of butter
· 120g of sugar
· 1 tea spoon of salt
• 1 pinch of saffron
· 20g of yeast
• 1 egg yolk

Thin the yeast down with the milk, add the sugar and melt. Put the flour in a bowl. Add the butter cut in pieces, the milk, the saffron and a little salt. Well knead the paste and let rise in a tempered place during 2 hours. Form round breads, let rise a moment in a fresh place. Add a top of saffron to the egg yolk and brush the breads. Cut into squares and cook about 30-45 minutes in an oven at 180°C.

Cuisine & traditions au Pays de Fribourg. Editions La Sarine

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