For yeast preparation, mix the yeast, sugar and warm water and give it a quick stir. Leave for 10 min until its foamy.

In a bowl, pour your dry ingredients that is, flour, sugar, salt, cinammon and nutmeg and mix.

Make a well at the centre of your dry ingredients. Add in your egg, melted butter, warm milk and the yeast mixture.

In this step you can use your mixer with the kneading equipments or rather your hands too. Knead until the dough is evenly mixed and soft. Take caution not to over knead it.

Grease your bowl with some oil, roll your dough into a ball and place it on the bowl. Cover the bowl with a plastic wrap or a warm towel. Leave the bowl in a warm place to proof for 1hr and 30 min.

After the dough has proofed and risen...knead it again, slowly on a minimally floured surface and divide it into six equal pieces.

Shape the pieces into balls and using your palm, press unto the ball to make it flat. After, place both of your palms at the ends of the circular ball and roll the ball on the surface to make oblong shapes.

After making the oblong shapes, place onto a greased/lined tray, leave them to proof for an hour and after they've risen, pop them into a preheated oven for 30 min at 170°.