• In a standing mixer bowl add flour, milk, sugar, salt, condensed milk and yeast.
• With the hook attachment mix until it forms a dough.
• Add the 20g of butter mix until fully mixed.
• You want the dough to be elastic, as you pull it doesn’t break.
• Remove and shape into a ball.
• Cover with plastic film and refrigerate for 30 minutes.

Rolling Out the Dough

• Slice the 120g of cold better into 4 pieces.
• Place the slices over baking paper.
• Fold the baking paper over the butter to form a square pocket to about 20 x 20 cm.
• With a rolling pin, stretch the butter to fill out the pocket.
• We want a thin square layer of butter.
• Refrigerate for a few minutes so it hold its shape.
• Roll out the dough to about double the size of the sheet of butter.
• Place the cold sheet of butter in the centre and fold the dough over to the centre.
• Roll it out to about double the size length wise.
• Then fold 3/4 to the centre and repeat with the other size.
• Fold in again in half to form a log.
• Cover again with plastic wrap and refrigerate for 20 minutes.
• Roll it out again into a square shape.
• Fold it again sides to centre then in half.
• Cover and refrigerate again for another 20 minutes.
• Roll it out again into a 20cm square shape.
• Slice the dough into 4 equal strips.
• Get one of the strips shape into a side ways C shape, get the next strip shape the same way and place each C facing each other and then press both together.
• Place in a baking tray lined with baking paper.
• Repeat with the last 2 strips.
• Cover and let it rise in a warm place for 2 hours.
• Brush with a egg yolk.
• Bake in pre heated oven 170C | 338F for 20 minutes.
• After 20 minutes raise the temperature to 200C | 392F and bake for another 5 minutes or until golden.
• Once baked brush it with butter to give a nice shine to it.