Mix the sugar and yeast into the lukewarm milk in a bowl. Cover it and set it aside for 10 minutes so that it foams. Put the flour and salt into a deep bowl. Add 2 egg yolks, the yeast milk and the softened butter to the middle. Knead for 10 minutes with the dough hook of a mixer or by hand. Cover the kneaded dough with a damp kitchen towel and set it aside to rise for 2 hours. Roll out the dough with a rolling pin and cut out circles with 7-8 cm cookie cutters. Stack 3 circles on top of each other and fold them from top to bottom. Then cut them in half through the middle. Cut all the circles in the same way. Grease a round baking tin and place them in it with the rose-shaped part facing up. Let them rest for 1 hour to rise. Do not pack them too tightly, because the dough will expand over the hour. Brush the top with milk mixed with sugar and bake for 25-30 minutes in an oven preheated to 180 degrees until the top is golden. To taste, you can sprinkle the finished bread with icing sugar and serve it.
