Pour lukewarm milk in a bowl, add sugar and yeast, mix well, and let it proof for 10 minutes.

Break the eggs into another bowl and beat them lightly.

Mix flour and salt in a large mixing bowl.

Make a depression in the center, pour in the eggs, melted butter, and yeast mixture.

Knead into smooth dough, adding additional water if needed, until pliable and soft.

Transfer the dough to a clean surface, dust with flour, and knead for about 20 minutes until smooth and shiny.

Make a ball, transfer to a greased bowl, and cover with a damp cloth.

Let it prove for an hour or until doubled in volume.

Punch the dough and knead it again.

Divide the dough into 4 portions.

Roll one portion into a 2mm thick circle.

Grease a baking tray and place the rolled dough on it.

Spread pizza sauce on top, leaving the edges.

Roll the second portion to the same size.

Lift carefully and place it on top of the first layer.

Spread pizza sauce on top, leaving the edges.

Repeat the same steps for two more layers, omitting sauce on the 4th layer.

Place a small bowl at the center of the layers.

Slit the layers into 4 (plus shape), leaving the center intact.

Cut in between the 4 portions to make 8 divisions (plus shape), leaving the center intact.

Cut in between the 8 portions to make 16 wedges.

Take two adjacent wedges and twist them to form a petal in the center.

Repeat for every 2 adjacent wedges, making a flower formation.

Seal the edges of every braid twist.

Cover the flower with a damp cloth and let it prove for another 30 minutes.

Brush milk over the dough very gently.

Bake in a pre-heated oven at 180 degrees for 18 to 20 minutes or until golden brown.

Place on a wire rack and immediately brush with olive oil and let cool.