How to make
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.
Smear the dough with the lightly beaten egg white and sprinkle with sesame seeds. Bake in a preheated 390°F (200 °C) oven until ready.
