Method

1. Dissolve the dry yeast in approx, half of the warm milk. Add sugar and cover with warm cloth and put in a warm place to ferment for 10 minutes.
2. Make dough by mixing all the ingredients, except butter, and cover with warm damp cloth. Allow to prove for 30 minutes.
3. Roll out the dough to a rectangular shape about 5mm thick, and demarcate into 2 halves using a palate knife.
4. Cover one half of the dough with butter and fold the other half of the dough over the butter. Roll out the dough, make one turn and put in a refrigerator for 2 minutes to rest.
5. Remove from refrigerator, knead lightly and roll out.
6. Roll our the dough to approx 2mm in thickness and cut into strips each 18 cm wide.
7. Cut these into triangles having a base of 11cm each.
8. Starting at the base, roll up the traingles lightly. Form into a creased shape and place on a greased baking tray.
9. Allow to rise in a warm place for 5 minutes.
10. Glaze with beaten egg and bake in a hot oven 180^oC – 200^oC for 20-25 mins.