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1
To prepare the dough, mix milk, sugar and yeast in the standing mixer. Let sit for 10 minutes, or until you see foam at the stop.
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2
With a paddle attachment, beat in eggs, one at a time, until the mixture becomes light and creamy.
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3
Add the flour and salt, continue mixing until the flour is incorporated.
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4
When the mixer is running, slowly add small pieces of softened butter.
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5
Let the mixer knead the dough for another 5 minutes. The dough will become very stretchy and sticky.
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6
Place the dough in a lightly oiled large bowl. Cover the bowl with a plastic wrap and let rise in a warm place for 2 hours.
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7
Leave the dough in refrigerator overnight.
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8
The next day, remove dough from the fridge. Let it come to room temperature.
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9
Grease 2 loaf pans and line with parchment paper. Set aside.
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10
Move the dough to a lightly floured surface. Divide the dough into 10 pieces and roll them into balls. Place 5 dough balls in each prepared pan. Cover with tea towel and let it rise for another 2 hours.
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11
Preheat oven to 350F.
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12
Mix egg yolk and cream. Lightly brush the egg wash over each loaf. Bake for 30 to 35 minutes until the loaves are golden brown on top.
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13
Remove from oven and let cool slightly before slicing.
