Craquelin

500 g flour for pastry
25 g fresh baker's yeast or 1 teaspoon of dried yeast
1/4 liter warm vegetal milk
50 g complete sugar
150 g pearl sugar
100 g non-hydrogenated vegetable margarine
1 egg

Make a fountain with the flour.
Mix powdered sugar, the yeast in lukewarm milk, soft margarine, egg and knead it and add a pinch of salt last.
Let rise 1/2 hours covered.
Add the pearl sugar. Mold dough.
Put on a plate or in an oiled pan and let rise 45 minutes.
Brush with beaten egg.
Cook in a hot oven 200 ° (th.7) for about 40 minutes