How to make
Dissolve the yeast in 2/5 cup (100 ml) warm milk with 1 tablespoon sugar and 1 tablespoon flour. Allow it to rise for 10 minutes. Sift the flour with the salt, sugar and remaining milk and the effervescent yeast.
Knead a dough. Lastly, add the butter and knead into an elastic and non-sticky dough – about 10 minutes. Put it in a bowl, cover and leave to rise – for about 40 minutes. Divide it into 16 balls and roll out each ball into an ellipse.
At one end of the ellipse, put cheese. On the other end, make three incisions with a knife. Roll them into scones.
Arrange them in a greased oven dish, with the seam facing down. Cover the oven dish and leave them to rise for 10-15 minutes. Beat the egg with 1 tablespoon milk and 1 teaspoon oil.
Spread this mixture onto the scones. Bake at 430°F (220 °C) for 10-12 minutes - until golden. Sprinkle with sesame seeds and other spices.
