Warm the milk to 40°C, add the sugar and the yeast and let rest for 30 minutes.
Knead an elastic dough by adding all ingredients.
Pipe the dough in silicon molds, approx. 30 grams and leave to ferment (30-45 minutes at 27°C).
Bake at 200°C for 5 minutes and follow with 12- 14 minutes on 170°C.