Ingredients

• 25 g fresh yeast
• 250 ml warm milk
• 1 teaspoon sugar
• 500 g wheat flour
• 1 teaspoon salt
• 1 egg
• 5 egg yolks
• 80 g butter

and

• egg yolk + 1 tablespoon milk
• 1 tablespoon sesame

Preparation

1. Crumble the yeast and place in a mug, add warm milk, 1 teaspoon sugar and 1 tablespoon flour. Mix and set aside for about 10-15 minutes to rise.
2. Sift the flour into a bowl, add salt, mix and make an indentation. Pour the risen yeast into it, add egg, egg yolks and mix with a spoon. Then knead for about 5 minutes.
3. Add soft, cut butter and knead thoroughly into elastic and smooth dough (about 15 minutes). Cover with a cloth and set aside in a warm place to rise, for about 1 1/2 hours.
4. Place the dough on a work surface, work for a while removing air bubbles, then divide into 12 equal parts. Form balls in your hands and arrange them at intervals on a large baking sheet lined with parchment paper. Gently flatten with your hand and set aside to rise for about 30 minutes.
5. Set the oven to 210°C. Brush the top with beaten egg yolk mixed with milk, sprinkle with sesame and place in the oven, bake for about 15 minutes until golden.