1. Add the remaining flour to make a soft dough.

2. Mix in the buttermilk to make a firm but soft dough, kneading lightly until smooth.

3. 2 Stir in the suet, herbs and enough cold water to make a soft dough.

4. The nixtamal is ground, and salt and water are added until the mixture becomes a soft dough called masa.

5. Rub in the margarine until the mixture resembles fine breadcrumbs then stir in enough water to form a soft dough.

6. Mix strong flour, plain flour and sugar in a large mixing bowl, make a well in the centre and add in yeast, egg and warm milk. Knead until a soft dough is formed.

7. Once they’re done, she cuts them open to reveal the soft dough and the nooks and Crannies she so desired, perfect for holding butter, jam, or in this case gribiche sauce for the ultimate breakfast sandwich.