Fresh milk is heated and it is dissolved yeast, salt and sugar. Flour is made of wells and pour it in water, milk, yogurt, oil and protein from the egg. Kneaded dough, such as during mixing, add more flour or water if necessary to obtain the dough is not sticky on the table. Mixing lasts at least half an hour.
The dough is divided into 3 balls and leave half an hour to rise. Melt butter.
The first ball is rolled into a sheet 1 cm Spread generously with butter. Rolled up the second ball of crust with a thickness of 1 cm and is imposed on parvara. Both imposed sheets are rolled to a thickness of 1 cm, then top up brush with oil. The same is repeated for the third ball. The resulting round of puff pastry fat. The circle is divided into two semi-circle. Then each semicircle is divided into two quarters. Each quarter is divided by 4. Thus, in 16 equal triangles.
Each triangle is rolled on ralo, starting from the thick end to thin end and is aligned to one side. Received triangular coils arrange in greased round pan with a narrow end toward the center, forming sun. Smeared with yolk, sprinkle with finely grated cheese and leave to rise for half an hour.
Bake about 40 minutes in the oven to 200 degrees. During baking, as it is browned on top cover with foil to prevent burning. Roasting lasts. Check ready as poke cake with a toothpick - a match should not have stuck dough.
Once baked allow to cool 10 minutes and remove from pan paying backwards. Allow to set 15-20 min to cool and wrap in a cotton cloth.