Beat the eggs finely so that they are not lumpy. Measure 45g of butter for dough and 30g for decoration and leave it at room temperature.

Put 300g of strong flour through a sieve, dig 3 grooves, add the amount of dry yeast, sugar, salt, and 1/2 of the egg water. Pour 150ml of warm water little by little and mix it from the inside of the bowl with a spatula. The best temperature for yeast to operate is 35'C, so it is convenient to preheat. When moisture is absorbed without raw powder, add 45g of butter and knead again. When you press the dough, it doesn't break and stretches elastically, and if the surface is smooth, it's complete!!

Put the dough in a bowl and wrap it... Put 45'C of warm water in a large bowl and first ferment it for about an hour. You just need to double the dough. When you press the middle of the dough, it doesn't come up and if the mark remains, the fermentation is done!!

When the dough is ready, remove the gas by pressing it with your fist. If you don't remove the gas, the bread will become rough when baked.

Divide the dough into about 40g pieces and divide it into 12 pieces. Roll the dough round and cover it with cotton cloth and ferment it for 15 minutes. Covering the cloth is to keep the surface from drying out.

Hold the medium-fermented dough with one fingertip..Fix it and push it with a rolling pin to make it into a triangle. Roll the triangular dough inwards from the wide part.

Place the end of the rolled dough on a pan with parchment paper down and let it ferment for 30 to 40 minutes until the dough doubles in a warm place. Apply 1 egg yolk, 1T of water, and 30g of butter to the surface of the dough with a brush.

(Based on the light wave oven) Put it in an oven preheated to 180'C and bake it for 12 minutes to complete!!