Mix egg, milk, sugar, and yeast. Stir well to fully dissolve the yeast and sugar.
Add flour and salt and mix into a dough.
Then knead the dough with your hands, just form the dough without kneading.
Let it rest for about 20 minutes.
After 20 minutes, the dough can be pulled out of the film. Transfer the dough to a mat and flatten it.
Add butter to the dough. Knead the butter into the dough and knead it smoothly, either by kneading or wrestling the dough. Knead the dough smoothly, then round it up, cover it and let it rest for about 20 minutes.
After 20 minutes, flatten the dough. Sprinkle with flour to prevent sticking. Roll into a large rectangular dough sheet.
Spread the surface with butter, which can be unsalted or salted here. Fold the dough sheet in thirds and press it to expel the air inside.
Then roll out the folded dough sheet larger. Butter the surface. Roll up the dough sheet from one side and roll it into a cylinder. Press the closing area thinly and roll it up.
Divide into two parts. Then cut each portion into smaller pieces. This way a bread dough is ready put it in the mold.
Cover it and let it rise for about 60 minutes. After fermentation spread the top with egg wash or milk.
Put in the middle of the preheated oven at 340 °F/170 °C and bake for 22 minutes.