Add all the ingredients in a spiral kneader and knead for 5 minutes on the slow and 10 minutes on the fast speed, until you get a homogenized dough (dough temperature 28-30οC). Rest the dough for 15 minutes, cut to the desired weight and shape into balls. Rest for 10 minutes and shape into wicks. Rest for 15 minutes. We shape the wicks and knit our buns. We put at the stove at 33oC with a relative humidity of 75-78% for about 90 minutes. Brush with egg, decorate with almond slices and bake at 160-170oC for 40-45 minutes in 500 g buns.
