To activate the yeast, dissolve it in the warm milk together with 1 tablespoon of flour and 1 spoonful of sugar. Let it stand until it doubles its size.
Meanwhile, for the mass; Mix the flour with the baking powder, sugar, salt and Iberia® Margarine until you reach a consistency of wet sand and form a hole in the center.
Add the 4 eggs to the center and gradually add to form a moist mixture, pour also the pre-fermented yeast and knead until the dough is removed from the table (Add 1/4 cup of warm milk more if necessary )
Continue kneading until the dough is removed from the table, elastic, soft and smooth.
Cover the dough with a damp cloth and let it rest in a warm place until it doubles its size.
Add the nuts and knead until incorporated. Divide the dough into 10 portions of the same size.
Shape or "roll" 8 of the portions and arrange them in a previously greased tray. Cover them again and let them rest until they ferment again.
Form the bones or "quills" with the remaining dough.
To varnish the loaves with the beaten egg, to place the bones, to varnish them again and to sprinkle them with the toasted sesame. Bake at 180 ° C for 30 minutes or until golden brown.
For the filling, dissolve the Maizena® Chocolate corn starch and the sugar in the milk. Heat over low heat, stirring constantly until the consistency thickens. Refrigerate 2 to 3 hours.
Once the breads are cold, cut them in half and spread them with the chocolate cream just before serving.
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