Whisk the eggs with 1 1/5 cups (300 ml) milk (it's best if they're at room temperature). Heat up the rest of the milk and pour in a spoon of sugar and flour. Stir and wait for it to activate.
In the meantime, sift the flour and make a well, pour in the egg mixture and yeast. Knead a stretchy dough, leave it to rest and rise. Divide it into 3 balls, make smaller ones from 1 of them. Arrange them along the walls of an oven dish laid out with baking paper. Cut each ball in 2 spots with scissors.
From the 2nd ball, roll out a sheet, smear it with butter, wrap it into a roll and cut it lengthwise. Twist the 2 parts together.
From the 3rd ball, make 3 parts - a small oblong sheet, put it in the middle and place the twisted circle on top. Shape a small twisted wick with a beautiful rose. Make it from rolled out circles, put them together and form with your fingers.
Leave the loaf to rise, then smear it with beaten egg yolk and sprinkle with sesame and poppy seeds. Bake in a preheated 320°F (160 °C) oven about 35 min.