Make the dough

• In a bowl, combine the flour, milk, water, egg, sugar, butter, instant yeast and salt.
• Knead for about 5 minutes until smooth and elastic.
• Cover and refrigerate for at least 6 hours.

Laminate the butter

• Roll the unsalted butter into a soft, pliable square, without melting it.
• Enclose the butter in the dough and make one double fold.
• Rest in the fridge for 20 minutes.

Second fold

• Roll the dough out again and make one simple fold.
• Rest in the fridge for 1 hour.

Shape the loaf

• Roll the dough out into a rectangle, not too thin.
• Cut into 10 equal pieces.
• Turn each piece and roll it slightly to fit the loaf pan.

Proof

• Arrange the pieces in a lined loaf pan.
• Cover and proof until puffy.

Bake

• Brush the loaf with egg yolk.
• Bake at 195 °C (385 °F) until deeply golden.