We start by blooming the yeast in warm milk, with the sugar. Let this get frothy and double in size.

In a bowl of a stand mixer fitted with the hook attachment add the flour, salt, yogurt and pour in the yeast mixture. Mix for 2-4 minutes until combined and almost smooth. If you are doing this by hand it will take around 8 mins.

Add the butter at this stage and mix on low for 10 mins. The mixture will look like it is not going to come together but be patient. It will come together. Do not rush this step. If you are making it by hand, this step will take around 15 mins. Once the dough is smooth, cover with cling film and let it rise for 30-40 mins.

After the dough has doubled in size, knock the dough back and portion into 15 pieces. Roll 13 pieces into balls and place on a baking tray, starting with 6 at the bottom, 4 on top, 2 on top of that and finished with 1 ball. You should have something that resembles a tree. With the remaining two balls, roll one into a little log to create the tree “stalk” and with the last ball cut out a star shape for the top. Let this rise for 10 mins, covered and in the meantime preheat the oven to 180℃.

To make the garlic butter, in a bowl add the soft butter, minced garlic, dried oregano, freshly chopped parley, salt and pepper - stir to combine and set aside. Brush the buns with cream and bake for 20-25 mins until golden.

Half way through the baking we brush the buns with the garlic butter and finish baking them in the oven. Once they are done, brush the remaining butter on top and let them cool down a little before serving. Serve in the baking tray or transfer with the baking paper to a wooden board.