330 g flour
70 g grated parmesan
3 egg yolks
40 g sugar
30 g butter
1.5 tsp cinnamon
1/3 tsp nutmeg
1/8 tsp clove
1.5 tablespoons of rose water
40 g of bread crumbs
150 to 160 g of fatty broth (store-bought broths are already spicy, use homemade chicken-in-pot type broth, otherwise the tastes will be completely changed) .

Reserve a little broth. Soak the bread crumbs in the remaining broth. Mix the sugar and spices. Mix the grated parmesan and flour, then the egg yolks. Add the soaked bread, sugar and spices, and rose water. Make the dough by adding just enough broth to obtain a soft dough that does not stick. Roll into a ball and leave to rest for an hour.

Grease the plate (melted butter). Roll out the dough to 0.5cm thickness and make strips (33cm x 2.5cm to 3cm, for a 40cm deep plate). Braid the strips in pairs (braid flat, 4 times), on the plate, stretching them slightly, which allows you to obtain 5 braids measuring 33cm x 5cm, which are cut into 2 parts before cooking (10 parts). Brush braids with melted butter.

Bake in the oven (thermostat 6, 220°C) for 20 minutes to 25 minutes (depending on the thickness of the braids). They should not be crunchy, but cooked while remaining quite soft.

Let cool and sprinkle with icing sugar before serving.