How to cook
Dissolve the yeast and sugar in 1/2 the heated milk. Sprinkle lightly with flour and leave in a warm area to rise for about 15 min. In a bowl, pour the flour and salt and make a well.
Once the yeast is ready, pour it into the well, along with the rest of the heated milk. Smear a countertop with butter and knead a soft dough until it's absorbed all of the butter. Repeat this process with all of the butter listed.
Oil a bowl and place the dough in it. Cover the bowl with a towel and leave the dough in a warm area to rise until doubled in volume. In the meantime, melt the butter listed for the topping, chop the parsley finely and blend the garlic. Mix everything, season with salt.
Divide the risen dough into 12 balls. Flatten 1 of the balls into a flat pita. Fold 2 of the opposite ends together to form a crescent, pinch a bit so it doesn't open and fold the 2 edges so they're facing down when you bake the buns.
Do this for all the buns and arrange them onto a tray with baking paper. Leave them for 30 min. to rise and smear an egg yolk beaten with milk. With a sharp knife, make a cut down the length of each bun.
In each opening, pour garlic topping mixture. Heat the oven to 360°F (180 °C) and bake the buns for about 15 min. until golden.
This recipe was inspired by Eva Toneva.