0. For the dough: Start by dissolving the yeast in the milk. Whisk two whole eggs and two egg yolks together with the cold milk. Add the two flours and the granulated sugar. Mix vigorously, then add the honey. Knead until the dough comes together (you can use a stand mixer if you prefer). Then, add the butter, two or three pieces at a time, waiting until the previous ones are fully incorporated before adding more. This will take about 15 minutes. Add the salt between each addition of butter.

1. For the rising: Transfer the dough to a lightly buttered work surface. Shape it into a circle by taking the outer edges of the dough and folding them inward. Turn the ball over, seam-side down, lightly butter a bowl, and place the dough inside, covering it with plastic wrap. Let it rise for at least 2 hours in the turned-off oven. Once the dough has risen, transfer it to the work surface and divide it into three equal portions. Form each portion into a sphere. Butter the pan well and place the three spheres inside, close together. Place the pan in the turned-off oven for a second rising time of 60 minutes. Once the rising time is up, brush the surface with a mixture of beaten egg and milk.

2. To cook: Preheat the oven to 175°C and, once it is at temperature, cook for 40 minutes.