Place the flour in a large bowl. Add the yeast together with the sugar to the water and allow to stand for a few minutes to dissolve.
Add the yeast mixture along with the salt and butter to the flour and knead into a smooth, slightly sticky dough using either a hand mixer or food processor.
Cover and allow the dough to rise in a warm place for 1 to 1.5 hours until the volume has doubled.
Cut the dough into three equal parts, shape them into balls and allow them to relax briefly on a lightly floured work surface.
Now roll out each ball of dough round until approximately 26-30cm in diameter. Place the circle on a baking sheet lined with baking paper, brush with half of the soft herb butter, then place the next circle on top and brush with the rest of the herb butter.
Now place the third circle on top and press firmly. Not place a small bowl in the middle of the dough and cut 16 strips of the same size along the bowl.
Turn two strips outwards twice in opposite directions, press the ends of the two strips together and slide them under. Repeat with the remaining strips of dough.
Cover the bread and allow to rise for 20-30 minutes. Meanwhile, preheat the oven to 180°C top/bottom heat.
Brush the bread with a little egg yolk, then bake on the middle rack for 30-35 minutes until golden.
Take out of the oven and allow to cool for a few minutes and, before serving, brush with the melted herb butter and sprinkle the top with chopped parsley.
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