Add all the ingredients the mixer and knead for 5 minutes on the slow and 10 minutes on the fast speed until you get a firm 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. Put in the stove in 33C with a relative humidity of 75-78% for about 90 minutes. Brush with egg, decorate with almond slices and bake at 160-170C for 40-45 minutes for buns of 500 gr.
