Am getting closer to nailing my own ideal of a cookie topped milk bread. The main bread dough was laminated with a sweetened milky layer, similar to how croissant pastry is made, and then cut to strips and coiled. Once it had proved for a while I added the cookie crust topping.
Inspired by Mont Thabor’s most famous offering.

This one was a bit too big and thus took too long to cook to be exactly what I want, but I got very close.