*If needed add extra milk (1/2 tablespoon at a time) to make a smooth elastic dough.
In the mixing bowl add the starter and milk, mix with a whisk or flat beater until combined.
Add the butter and yolk and combine, with the flat beater. Next add the sugar and honey, beat to combine.
Add the flour and salt and with the dough hook knead until smooth and elastic. Roll the dough into a circle 1/8 inch thick
Cut into 8 triangles, roll up each triangle starting with the end to the tip. Place them on a parchment paper lined cookie sheet, cover and let rise in a warm draft free area until doubled in bulk about 6-8 hours.
Pre-heat oven to 350F (180C).
Brush each triangle with milk and sprinkle with almond slivers or coarse sugar if desired. Bake for approximately 20 minutes or until golden. Move to a wire rack to cool. Enjoy!