Using the bowl of a standing mixer, melt the fresh yeast in a little lukewarm water.

Add the flour and salt and, using a dough hook, work the dough until it's smooth and soft.

Divide the dough into 8 equal parts, then roll each bit out in logs which will need to be 3cm in diameter and 18-20cm long.

Join the ends of each log to create some sort of savoury doughnut, then overlap two of them together and let them rise in a warm spot for 30 minutes or so.

Bake in a preheated oven at 180°C for 15 minutes, then remove the friselle from the oven and separate them. If you find it a little difficult, use some thin kitchen twine to pass in the middle of them.

Place them back in the oven and bake for a further 15 minutes.