The yeast is dissolved in the slightly warm milk. Knead up an elastic medium-soft dough by adding eggs, salt, sugar and flour in stages. Form a ball that is placed in a bowl to rise.
Once risen, knead again and divide it into 7-9 balls. Roll out each ball into a crust with a thickness of 5/64" (2 mm) (no thicker) and brush each thoroughly with some of the packet of melted butter, sprinkle it with plenty of chopped nuts, a bit of orange zest and stack them on top of each other.
The crusts are rolled tightly and florets are cut out with a thickness of 3/4″ (2 cm). Arrange them in a greased tray, about 1/2″ (1 cm) apart. Leave the tray in a warm place to rise again for 20 minutes. Put the pie to bake in a preheated oven at 392°F (200 °C). Leave the baked pie to cool for 3 hours, then soak it with sugar syrup made from the melted together 1 packet of butter, sugar and water in a pan on the stove.
Top the cold pie with warm syrup and cover it with a towel to brew.