How to cook
Dissolve the yeast in a small part of the milk, which you've heated beforehand with the sugar and sprinkle lightly with flour. Put away in a warm area for about 15 min. to rise. Mix the flour with the salt.
Make a well and pour the risen yeast and the rest of the milk in it. Knead a dough.
Leave it to rise for about 1 hour 30 min. until doubled in volume.
Once ready, roll it out into a sheet about 1/2″ (1 cm) thick and cut out circles (or other shapes, I had hexagons).
Dip each circle in the pre-melted butter and arrange them along the walls of a form (mine was 10 1/2″ (27 cm) in diameter), overlapping each with the one before it.
Arrange overlapping circles along the entire circumference of the form. Arrange overlapping circles in the middle until you've filled the form. Leave the round loaf to rise again for about 30 min.
Smear it with egg yolk and oil, then bake in a preheated 356°F (180 °C) oven for 40 min. To prevent it from browning too quick, keep covered with foil during the first 25 min., then remove it for the final 15 min.
This recipe was adapted from Cookwithasmile.