Golden Pastry

Escale the milk with fat and active dry yeast in a small saucepan; let it cool to room temperature

In a large bowl, dissolve the instant yeast in warm water

Combine the milk mixture and onion;

Add 1 cup of flour and salt, mix well, then add the remaining flour and knead until a smooth dough forms (add a little more flour if necessary)

Knead the dough on a floured surface for about 3 minutes, until it becomes smooth and elastic, adding only as much flour as needed to prevent the dough from sticking

Place the dough in an oiled bowl, turn the dough over so that the top is also oiled;

Cover with a clean cloth and let rise in a protected area for 40 minutes or until it has doubled its volume

Punch down the dough to remove air and place on a floured surface;

Divide into 4 parts and then each part into 6 small pieces;

Mold each piece into an elongated shape, about 5 cm long

Place on a baking sheet without oil, leaving a 5 cm gap between the golden pastries

Cover with a clean cloth and let rise in a protected area, away from drafts, for 30 minutes

Make three shallow cuts on each golden pastry with scissors (this will give you the tips as shown in the photo)

Bat the egg with milk and brush over the golden pastries;

Bake in a moderate oven for 15 minutes or until they are lightly browned

If desired, serve warm, cut into pieces and buttered

These golden pastries can be made ahead of time, so to reheat, simply place them in a paper bag (like those used for sandwiches), close the bag tightly, and heat in a moderate oven for 10 minutes

Close the bag tightly and heat in a moderate oven for 10 minutes, yielding about 24 golden pastries.