Craquelin de Saint-Malo

Dissolve 20 g of baker's yeast in 120 g of warm milk and let it sit for 5 minutes.

Combine 500 g of strong bread flour, 75 g of sugar, and 10 g of salt in a large mixing bowl.

Add 180 g of eggs and the yeast mixture to the flour, kneading until a smooth dough forms.