Stir the yeast into a little lukewarm water and mix with flour, adding salt and softened butter cut into pieces, the egg yolks, the sugar, the lukewarm milk. Mix to a soft, compact consistency, put on a hard surface, cover and let rise for about an hour, at 26°C. Knead for a few minutes and divide in half making two rolls, entwine them and join the ends to make a circle. Let rise for 45 more minutes at 26°C, brush with beaten egg and bake at 220°C for 15-20 minutes until it is golden brown.
The Brezdél can be stored in a dry place for two or three days.