• Add all ingredients for the bread (besides the egg yolk) to the bowl of a stand mixer and knead for 8-10 minutes or until you have a smooth and elastic dough.
• Transfer the dough to a working surface and shape it into a ball. Place the ball inside a greased large bowl, cover, and leave it to rest in a warm environment until doubled in size (about 1.5 hours).
• Once the dough is doubled in size, place it on a working surface. Gently flatten and stretch it into a 1-inch thick square.
• Starting from the bottom side, tightly roll the dough into a log or cylinder. When you reach the end of the roll, pinch the seam to seal it.
• Place the dough log with the seam side down on a baking sheet lined with parchment paper. Tuck in the ends of the log to seal them.
• Cover with parchment paper and with a kitchen towel. Allow the dough log to rest for one hour or until almost doubled in size.

Bake

• Preheat your oven to 350°F/175°C.
• Brush the dough log with a wash made of 1 egg yolk and 1 tablespoon of water.
• Bake for 30-35 minutes or until the bread is dark brown on the surface and the loaf sounds hollow when tapped on the bottom.
• Place the loaf on a cooling rack and let it cool down completely, then cut it into 1-inch slices.
• Place the softened butter in a medium bowl and add the confectioner’s sugar. Mix until light and fluffy, like buttercream.
• Spread the buttercream on one side of the sliced bread, then sprinkle with sugar. Enjoy.