For a 30 cm diameter:
200 ml milk
3-4 tablespoons yogurt + water (enough water so that the mixture is 200 ml)
2 egg whites
60 ml sunflower oil
1 cube (42 g) fresh yeast
1 tablespoon sugar
1 teaspoon salt
~1 kg all-purpose flour
70 g melted butter + 30 ml sunflower oil for spreading
1 tablespoon sunflower
1 tablespoon milk
Beat the yogurt and water and add the milk and sugar to them. Heat the mixture to 35°C and add the fresh yeast. Stir well and leave it to rest for about 5 minutes.
Put half of the flour into a bowl and make an indentation in its center. Beat the yolk, egg whites and sunflower oil using a fork and pour them into the indentation. Add the salt but along the indentation, not inside it. Finally add the milk mixture with the yeast. Start beating with a fork and while continuously adding flour. Once the mixture becomes thick start kneading with your hands. Add flour until you get soft and smooth dough that isn’t sticky. The kneading should go on for about 10-15 minutes.
Measure how much the dough weighs and divide it into 4 big, 4+1 smaller, 4 even smaller and 8 very small balls. My dough was 1570 g and this is how I divided it:
• 4 balls, 120 g each
• 4 balls, 105 g each
• 4 balls, 90 g each
• 8 balls, 25 g each
• 1 ball, 110 g
Leave the balls with some space between them in floured baking trays and covered with plastic wrap to rest for about an hour.
Knead the biggest balls of dough (the ones that weigh 120 g each) into 24 cm diameter circles.
Get the first circle and spread some of the mixture of melted butter and sunflower oil using a pastry brush. Place the second circle onto the first and again spread some of the butter mixture. Cover with the third circle, spread the butter mixture and finish with the fourth circle. Don’t spread anything onto the fourth circle. Make cuts as if you are cutting a cake into 8 pieces. Make a small cut in the middle of each piece.
Take one piece and fold its edge downwards. Get it through the hole.
Pull the edge. Do the same with the remaining pieces. This way you get 8 pieces that look like leaves.
Take the 8 small balls (25 g each) and shape them like small eggs. Put them in a circle that is about 30 cm in diameter in a wide baking tray and onto a sheet of baking paper.
Place the 8 leaf-like pieces above.
You get a circle like on the photo:
Take the middle 4 balls (105 g each) and spread them into circles that are 21 cm in diameter.
Place them onto each other, spreading the mixture of butter and sunflower oil between them. Leave the last layer without any spreading.
Cut the result into 8 pieces and make a cut into each one of them. Again get the edge through the cut and pull it for each of them.
Place the newly made leaf-like pieces onto the previous ones, making a second circle in the process.
Spread the 4 small balls (90 g each) into circles that are 19 cm in diameter. Put them onto each other, again spreading the butter mixture between each layer. Leave the last one without any spreading. Cut the result into 8 pieces like a cake and make a cut into each of them. Get the edges through the cut.
Make a third leaf-like circle by placing them among the previous ones.
Get the final ball of dough (110 g) and spread it into a long rectangle that is about 2-3 mm thick.
Cut the rectangle into half.
Fold the two pieces along the longer side.
Cut the folded pieces as shown below.
Do the same with the other piece of the rectangle. Roll them up as shown below.
When you are done rolling the first piece, continue rolling onto the second one.
Put the result into the center.
Leave the bread to rest once again for about 20-30 minutes. Spread with the beaten yolks with the sunflower oil and milk. Sprinkle the flower-like piece of dough in the middle with poppy seeds.
Bake in a pre-heated oven at 180°C for about 45-50 minutes. If the bread browns from above earlier cover it with tin foil and continue baking.