For 6 persons
Preparation: 30 mins
Cooking: 30 mins
15 g fresh baker’s yeast
20 cl heavy cream
60g of sugar
100ml with milk
1.5 tsp salt
Place the salt then the flour in the bowl of the food processor, put the crumbled yeast and the sugar in the centre. Add the beaten eggs, milk, cream.
Knead the dough for about ten minutes then cover it and let it rest for 1h30 in a warm place so that it doubles in volume.
Degas then pour the dough on a flour work surface. Divide the dough into 12 equal parts and shape into balls. Place them in a square or rectangular dish (but rounds are not prohibited). Space them well. Cover and let rise again for 1h to 1h30, they will end up touching each other.
Bake for 30 minutes in a preheated oven at 150°C (th.5).
Leave to cool on a wire rack and sprinkle with icing sugar.