2. Add the ointment butter and continue to knead until you obtain a smooth and tender brioche.
3. Leave to stand for 15 minutes.
4. Cut rolls of 30 gr each and shape them, let them rest on a buttered baking sheet until they double in volume, brush with beaten egg, bake for 10 to 15 minutes in a
preheated oven at 200 degrees.
5. A few minutes before the end of cooking, remove, brush again with egg and return to oven until done! About 50 come out
