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1
In a large bowl, whisk together the flour, yeast, salt and ground caraway.
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2
Using a small saucepan, gently heat the milk, over low heat, until it is lukewarm; remove from heat and set aside (any warmer and it will kill the yeast).
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3
Add the egg to the dry ingredients along with the butter and milk; mix until thoroughly combined and a dough starts to form.
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4
Knead the dough in the bowl until it is smooth and soft, about 5 to 7 minutes (it will be sticky at first but should come together as you knead without additional flour).
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5
Loosely cover dough, in the bowl, with a clean towel or plastic wrap, and let rise until doubled, about 40 minutes to 1 hour.
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6
Divide the dough into 6 pieces, removing only one piece at a time to work with; roll the dough into a long strip, about 1/2 inch wide, the cut the strip into 8 4-inch strips.
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7
Combine 2 strips to form a cross and place on a baking sheet so that each cross is 1 1/2 to 2 inches apart; continue with the remaining dough.
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8
Cover baking sheets with plastic wrap and let rise until puffy, about 30 minutes.
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9
Preheat the oven to 475 degrees F.
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10
Gently brush crosses with beaten egg or egg yolk, and sprinkle with whole caraway seeds.
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11
Bake until puffed and golden, about 6 to 10 minutes.
