Pans of Turkish milk bread

 Activate the yeast.

Whisk sugar and warm milk in a bowl. Over the mixture, sprinkle the yeast; gently stir; let it remain for five to ten minutes until foamy.

In a large mixing basin, combine the flour and salt. Add the active yeast mixture, melted butter, beaten egg.
Mix until a dough develops.

After moving the dough to a floured area, knead for around eight to ten minutes until it becomes smooth and elastic.

First put the dough in a greased bowl, cover it with a moist towel, and let it rise in a warm environment for one to two hours or until it doubles in size.

Punch down the rising dough and split it into halves. Form everything into a ball.

Arrange the formed dough balls on a greased pan, allowing a small gap between every other.

Cover the pan with a moist towel then let the dough balls rise once more for around thirty to forty-five minutes.

Cook in a big pan set over medium-low heat. Either a non-stick pan or a normal pan may be gently greaced with oil.
Arange the rising dough balls in the pan so that they have room to expand.
Cook covered for around 15 to 20 minutes or until the bottom is golden brown.

Carefully turn the dough ball and keep covered, cooking, covered, for an extra 10 to 15 minutes or until the bread is cooked through on the other side is brown.
For a lustrous finish, brush the tops of the bread with milk or melted butter, optional.

Allow the Turkish Milk Bread to cool just little before presenting.