First for all we need to make the sponge or yeast mixture. You want to mix warm milk (not hot), with honey and active dry yeast. Cover with damp paper and allow the mix to rest for about 10 minutes. Make sure you are allowing it to rest in a warm place so we can fasten the process.

You are gonna know if it’s ready when you can see some type of foam on top of the mixture.

Now we want to add the salt. We are not using a lot of it because we don’t want a salty bread, we just want the perfect contrast with sweet and savory, trust me it will make this bread so much better. Make sure to mix it with the flours with the Help of a whisk. We are doing this to make sure the salt is everywhere and not in just a specific place

Add one egg, soft butter and the yeast mixture. Make sure all the foam goes to the flour, don’t leave any in the bowl.

If you have a stand mixer it will be so much easier to knead, as you can see is not really sticky but still, it will avoid you so much work. Use the dough hook attachment, knead at medium low speed. Make sure you are kneading it for about 18 minutes, you should get a more elastic dough and soft,

We want to proof this dough for about 1h and 30 minutes but the time really depends on the ambiance temperature, if that is what it’s called. I normally place the dough by the fireplace so it stays warm and can raise faster. Cover it with plastic wrap or damp paper.

Also keep in mind, if you leave it in some really warm place you need to make sure you are not over proofing it there because doughs can go bad really quick. When you smell it acidic it means that it’s gone bad and you should not be using it all. I’ve tried it and I don’t recommend it at all.

Roll out the dough until its the thickness of the picture.

You want to fold it in half, you don’t wanna press it really hard together clause we want to kind of separate in the oven later to have that signature shape.cut on the middle , and then cut it the other way around. I don’t know how to explain it but that’s why you have the pictures here.

Place each square in a baking pan, cover it with plastic wrap or whatever you like the most to cover Doughs and allow it to proof for about 30 minutes in a warm place again.

Beat one egg and add in it one tablespoon of water, paint each square with this egg mixture. You want to bake it at 210C or 410F for about 12-14 minutes. Always keep an eye to the oven. After you take them out of the oven paint them with some butter so they look all shinny and pretty.