1. Combine warm milk, sugar, and fresh yeast in a large bowl. Stir gently until dissolved, then let sit 5 to 7 minutes until frothy.

2. Add flour, salt, and softened butter. Mix until a shaggy dough forms.

3. Turn out onto a lightly floured surface and knead 10 to 12 minutes until smooth and elastic.

4. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm, draft-free spot for 1 hour or until doubled.

5. Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.

6. Punch down dough and divide into 25 equal portions. Roll each into a ball, then flatten slightly into a disk.

7. Arrange disks on the prepared sheet, leaving 2.5 cm (1 inch) between each.

8. Cover loosely with plastic wrap and let rise 30 to 40 minutes until puffed.

9. Brush tops with beaten egg. Do not sprinkle sugar before baking.

10. Bake 15 to 20 minutes until golden brown.

11. Cool on a wire rack. Dust generously with confectioners sugar just before serving.