For the first 6 balls, coat the first layer thickly with butter and spread a tablespoon of brown sugar over it. Put the 2nd layer on top, brush it too and sprinkle with a tablespoon of sugar. Put the 3rd layer on top and then plate the oval sheet of dough slightly larger with the flat of your hand and press it down gently. Then cut 2 x lengthways up to 1 cm in front of the upper curve. The resulting 3 strands of dough are woven into a braid (place the left one over the middle one, which is then in the middle. Then place the right one over the middle one, which then forms the middle. Then again left over the middle, right over the middle etc., until it no longer works and the plait has emerged.) Then roll it up, place it on the baking sheet and brush it thinly with the egg yolk once. 6 blanks fit on a tray, because they need a greater distance, as they still rise strongly when baking. Let the first 6 finished blanks rest until the oven has heated up.