Dissolve dry yeast in milk and then knead with flour and honey until a smooth dough is formed. Gradually add the butter in flakes. Add salt and half an egg and knead for approx. 5 minutes on a low level.
Roll the yeast loaf in flour, wrap in cling film and place in the refrigerator for 30 minutes.
Roll out the cool butter in cling film with a rolling pin so that you can later place it on 2/3 of the rolled out dough.
After 30 minutes, roll out the dough into a rectangle and place the butter on two thirds of the dough.
Now place the last third without butter in the middle third and do the same with the first third.
Roll out the dough larger and larger and fold it up a few more times. Then put them back in the refrigerator for about 30 minutes.
Whisk half the egg with the salt and, after 30 minutes, spread it on the top half of the dough and sprinkle the grains over it.
Now divide and place on the lowest rack in the oven at 180 degrees for about 10-15 minutes and bake until golden brown.
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