* 250 ml milk
* 10 g of dry yeast
* 400 g wholemeal flour
* 1 teaspoon salt
* 1 tablespoon sugar
* 100 g butter
Yeast mixed with sugar dissolves in milk. Then pour over the flour mixed with salt and knead an elastic dough, slightly sticky. Leave to rise until it doubles in volume, after which it is divided into 12 approximately equal parts, of 50-60 g each.
Each ball of dough is spread with the rolling pin on the lightly floured table in a stick about 10 cm in diameter.
In turn, each glue is passed through melted butter and placed in a circle in a round shape, so that the glue you put covers a large part of the previous glue.
Leave to rise again, for about 20 minutes, grease with a little butter (or egg yolk dissolved in milk), sprinkle with poppy seeds (or sesame) and put in the oven over medium heat until golden brown.
Serve hot, breaking into pieces in the shape of glues.