Ingredients
• 20 g brewer's yeast,
• 625 g wheat flour + flour for the baking sheet,
• 15 g caster sugar,
• 2 pinches of fine salt,
• 125 g softened butter + butter for the baking sheet,
• 20 cl. milk.

Instructions
• Crumble the yeast and mix it with 2 tablespoons of lukewarm water (temperature 37°). Add 125 g flour, mix well and leave the leaven to rise for 2 hours, covered with a teacloth and away from draughts. It should double in volume.
• On the worktop, put the rest of the flour, sugar, salt and butter cut into small pieces.
• Knead the dough, moistening it gradually with the milk. You should obtain an elastic but firm dough.
• Incorporate the leaven and leave to rise for 2 hours.
• Divide the dough into pieces the size of a mandarin orange.
• Roll each piece into a sausage shape on a floured worktop.
• Form them into "knots". As you make them, put them onto a baking sheet, previously lined with a greased and floured sheet of greaseproof paper.
• Leave to rise again for another hour .
• Bake in a hot oven (210°, gas mark 7) 8 to 10 min. Lower the temperature (150°, gas mark 5) and continue cooking for 10 min.
• Remove the knots with a spatula and let them cool down on a wire rack.
• Make a little golden caramel (100 g of sugar + 2 tablespoons of water, 5 min over a low heat) and spread over the knots using a teaspoon.
• You can add a little cocoa to the dough.

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