Dissolve yeast and sugar in 100 ml warm milk, cover and leave in a warm place to rise 10 minutes. In another bowl, sift together the flour and salt. Make a well in the middle and add the beaten eggs, the remaining warm milk, olive oil, vinegar and yeast mixture. Knead the dough with hands until, until it starts to separate from the walls of the bowl. Put the dough on a lightly floured surface and knead about 10 minutes until it becomes soft and pliable. Place the dough back in the bowl, cover with a towel and leave to rise in a warm place until, until its volume will be doubled - about an hour.

The ready dough put on floured surface, divide into 2 equal parts. Then each of these again into 4, so in total we now have 8 pieces.

Roll each piece of dough into a roughly rectangular shape with a thickness of 3-5 mm. Fluff the cooled melted butter each piece and sprinkle with sugar. Set aside the remaining oil, we will need it later.

Fold the two rectangles on top of each other and roll in roll on the long side. Do the same with the other rectangles. We get 4 rolls.

Cut each roll so - to cut off both ends of the roll 4cm pieces and set aside those two parts. Then cut the middle part of the roll into 4 triangles.

Grease a large baking sheet. In the middle arrange the ends of the roll, forming a circle. The triangles placed along the outer ring. Cover with a towel and leave the dough to rise in a warm place for about 30-40 minutes.

Preheat the oven to 180 C. Beat the egg yolk with milk and brush the cake, sprinkle it with sugar. Bake the bread for 25-30 minutes, reduce the temperature to 160 C after 10 minutes in the oven. Grease the pie with remaining melted butter once out of the oven. Cover with a towel and allow to cool for 10-15 minutes.

Bon appetit and good mood!