Mix flour, caster sugar, and salt in a bowl with a whisk

Dissolve fresh yeast in milk and mix well with a whisk

Break two whole eggs in a bowl and add an egg yolk, mix with a whisk

Pour the milk and yeast mixture into the dry mixture

Pour in the beaten eggs

Knead at medium speed with a hook for 15-20 minutes until smooth and homogeneous

Check gluten formation by stretching a piece of dough to see a thin translucent film

Add unsalted butter gradually to the dough

Knead with a hook for about 10 minutes, loosening dough from the bowl sides

Gather dough into a ball and place in an oiled bowl

Cover with cling film and let rise in the fridge for 1 hour

Remove from fridge, fold down to degas, turn over for smooth surface

Cover with cling film and let rise in the fridge overnight

Next day, place dough on floured surface and divide into 8 equal pieces (about 56g each)

Form each piece into a ball by folding sticky parts inside and closing the seam

Place balls in an oiled mold

Let rise at 28°C for about 2 hours

Mix egg yolk with liquid cream for gilding

Brush gilding gently on dough balls using a brush

Bake in preheated oven at 170°C for 20 minutes until golden and well-risen