Instructions

1. Mixing the Dry Ingredients

   In a deep bowl or stand mixer bowl, mix the flour with the sugar, salt, and instant yeast until the ingredients are evenly distributed. · 1 min
2. Initial Kneading

   Add the eggs and warm milk to the mixture, then knead on low speed for 5 minutes until the dough begins to come together and becomes cohesive. · 5 min
3. Incorporating the Butter

   Add the softened butter cubes gradually, one piece at a time, continuing to knead for 10 minutes until completely incorporated and the dough becomes smooth, supple, and elastic. · 10 min
4. First Proofing

   Place the dough in a lightly oiled bowl, cover it, and let it proof in a warm place until doubled in size. · 1 h
5. Shaping and Second Proofing

   Divide the dough into 4 equal-sized balls, arrange them side by side in a buttered rectangular loaf pan, and let them proof again for 45 minutes. · 45 min
6. Baking

   Preheat the oven to 180°C, gently brush the surface of the dough with the egg yolk mixture, then bake for 25 minutes until it achieves a glossy golden-brown color. · 25 min

Nutrition / serving

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