In a mixing bowl, combine flour, lukewarm water, baker’s yeast, and salt. Mix until a sticky dough forms, then knead for 8-10 minutes until smooth and elastic. Refrigerate for 30 minutes.

Roll the chilled dough into a circle, flatten the butter, and place it in the center. Sprinkle with sugar, fold the dough to enclose the butter, and seal tightly.

Dust your surface with flour and roll the dough into a rectangle. Perform three 90-degree turns while dusting with flour.

Shape the folded dough into a round disk on baking paper. Score the top lightly and brush with milk.

Preheat the oven to 180°C (350°F). Bake for 35 minutes until golden brown. Allow cooling for 15-20 minutes before serving.