How to make
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.
Once the yeast is effervescent, gradually add the flour, oil, one egg and one egg white and the salt. Knead a soft dough, leave it to rise for 30 minutes.
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 360°F (180 °C) oven for about 40 minutes.
