How to make
Beat 3 eggs and set aside 1 yolk. To the yolk add 1 tbsp milk and 1 tsp oil, then set aside to smear the loaf with later. Activate the yeast in 2/5 cup (100 ml) warm milk with the honey and a little flour. Sift the rest of the flour and add the beaten eggs, milk, oil and effervescent yeast to it. Knead a slightly harder dough than the usual so that the separate elements don't leak out.
Leave it to rise and divide it into 3 balls (1 large, 1 middle and 1 small) + 1 small one to make the rosettes and leaves. From the largest, make 4 balls, roll out each of them into an oval sheet, smear them with butter, excluding the last 1, arrange on top of one another and cut into 8 triangles. Cut each triangle starting from the vertex and carefully tuck the tip down. Arrange all of the leaves with space in between them along the edges of a rectangular tray.
Repeat this process for the medium ball of dough and arrange the smaller leaves in between the larger ones. Repeat for the smallest ball of dough, place the small leaves in the middle between the medium-sized leaves.
Roll out the set aside ball into a small sheet, cut out circles using a glass, put them together 6-7 at a time, overlapping to form a rose. Use a larger glass for the larger ones and smaller for the smaller ones. Cut out leaves using a leaf shape. Arrange the 3 roses in the middle, with the leaves around them.
Leave the loaf to rise, then smear it with the beaten yolk, butter and oil. Bake in a preheated 310°F (155 °C) oven. After it cools, smear it with melted honey.
