Sunflower harvest bread

I got the idea for this bread from Kriszdom among my references. It seemed to be the perfect harvest bread to make for Thanksgiving. Unfortunately I don't have tons of extra money and time to prepare my holiday recipes two weeks before the holiday, and post the results here. But it will be up here next year.
This bread was absolutely delicious, buttery, soft and generally beautiful as well.

Ingredients
1 cup warm milk
0.5 tbsp yeast
0.5 tsp sugar
1 tsp salt
2 eggs
700g flour
2 tbsp sour cream

topping:
1 stick butter (113g)
edible seeds like flax, sesame, sunflower, caraway
1 egg
1 tbsp water

Preparation
Bloom the yeast with the sugar and 0.25 cup milk. Mix the flour with the salt, add in the room temperature sour cream, eggs, remaining milk and the yeast mixture. Mix and knead into an elastic dough.

Allow to double in size coated with oil and covered.

With the help of a scale cut into two equal pieces. Set aside one half. Cut the other half into five equal pieces.

Roll four of them into 22cm diameter discs. Layer them with half-melted butter.

Roll the last part into a 25cm disc and place on top. Tuck in the edges and coat with butter. Set aside.

Take the other half of the dough and cut off a quarter of it. Set aside. Cut the rest into five equal pieces. Roll the first four into 18 cm discs. Butter and layer as before, topping with the last disc rolled into a 20cm diameter disc. Tuck in the edges.

Make four slits in the first set of discs, starting 1 cm from the edge.

Fold out the resulting triangles.

This will yield a flower shape.

Place the smaller disc-pile in the middle. Cut four slits again, making sure that the slits fall where the leaves are on the outside ring. Fold out.

Finally, shape the dough set aside into a round ball and place in the middle.

Coat the entire thing with the remaining melted butter and brush with egg wash made from one egg and a tbsp of water.

Sprinkle the leaves with various seeds.

Cover and allow to double in size again.

Bake at 375F until golden brown. Cool on a cookie rack covered with a clean kitchen towel.

Serve with butter.