In a planetary food mixer, combine the crumbled yeast, flour, milk and Pristine 35% Whipping Cream. As the dough comes together, gradually add the salt and softened butter. Work until you obtain a smooth dough. Remove from the mixer and knead with your hands to make it smooth. Leave to rise covered until it doubles in volume. Then, form small balls of about 70 g each from the dough and roll them again, making them round and smooth. Place on a baking tray, either greased or with baking paper and leave to rise again until doubled in a warm place at around 26/28°C. Gild with the Pristine Golden Glaze gilder and bake at 170°C for approximately 15/20 minutes.