Mix the yeast with a little sugar in part of the warm milk and let the starter rise.

In a bowl, combine the flour, remaining sugar and salt, then add the egg yolks, melted and cooled lard, remaining milk and the yeast starter.

Knead into a smooth, elastic dough and let it rise in a warm place until doubled in size.

Divide the risen dough into 2 parts and roll each part out into a circle.

Cut each circle into triangles and roll each triangle up into a crescent roll.

Place the rolls on a baking tray lined with baking paper and let them rise a little longer.

Brush the rolls with the beaten egg mixed with a little milk, and sprinkle with almonds.

Bake in an oven preheated to 190°C for about 20 minutes, until golden.