Wholemeal Mazanec

Line a baking sheet with parchment paper.

Pour 40 ml of lukewarm milk into a small bowl, add 10 g of cane sugar, 10 g of spelt flour, and 20 g of yeast, and mix everything. Cover the bowl with a cloth, place it in a warm spot, and let the leaven rise (this will take 20–25 minutes).

Meanwhile, in a larger bowl or the bowl of a food processor, combine the egg yolks, the remaining cane sugar, and a pinch of salt, and whisk everything thoroughly until a smooth cream forms.