Salted kouigns

Preparation

1. Prepare the kouigns: crumble the yeast in a bowl, dilute in the warm milk (25°C) and leave to stand for ten minutes.

2. In a bowl, crumble the yeast, dilute it in the warm milk (25°C) and leave to stand for ten minutes.

3. Mix the flours, sugar and coarse salt in a bowl; make a well and add the eggs, one at a time.
   Be careful, the dough will expand, so be sure to use a suitable bowl.

4. Stir in the milk and yeast until the dough is smooth and fairly thick.

5. Cover the bowl with a tea towel and leave the dough to rest at room temperature for at least 3 hours.

6. Put a little semi-salted butter in a frying pan and cook the kouigns.

7. Prepare the garnish.

8. Bring a pan of water to the boil; break an egg into a cup; form a "whirlpool" in the water and put the egg in; use a skimmer to "poach" the egg, leave it to cook for just 3 minutes and then carefully remove it from the water; repeat the operation with the other eggs.

9. Put some olive oil in a frying pan and cook the cherry tomatoes (whole) with a little garlic and fleur de sel, over a low/medium heat, about 15 to 20 minutes, stirring gently from time to time, until they are well roasted.

10. Peel and slice an avocado and sprinkle with a little lemon juice.

11. Serve the kouigns with their garnish on top/side, a drizzle of olive oil and Indian-flavored aromatic salt; enjoy!