1Knead 400 grams of the flour with 2 eggs and half of the milk. Do not overwork the dough. Let it rest for 30 minutes; this step is necessary to activate the gluten.
2In the meantime, prepare the starter with 100 grams of flour, 60 grams of water, the yeast, and the sugar. Combine the ingredients and let the mixture rise for 40 minutes.
3Add the butter gradually to the dough prepared earlier, alternating with the milk. Incorporate the yeast starter and knead for a few minutes, then add the salt dissolved in a tablespoon of warm water. Knead until the dough is smooth, elastic, and shiny. Let the dough rise for 2 hours at room temperature or for 6 hours in the refrigerator at a temperature of 5C.
4Without kneading the dough, break off pieces the size of an apricot and fill them to your liking.
5Place these balls of dough in a 26 centimeter baking pan lined with wax paper, 1/2 centimeter apart. Let the dough rise for approximately 3 hours, brush with beaten egg and bake at 170C for 25 minutes.
6Remove the pan from the oven and serve warm.