How to make
Dissolve the yeast in half of the milk (pre-warmed to body temperature, must not boil) with 1 teaspoon sugar and 1 tsp flour and allow it to rise for 10-15 minutes. Knead the dough well, then leave in a warm place, cover the top with a light cloth to rise. During the winter, I personally put it on my radiator heater and in the summer, if it is not warm enough, on the stove, at the lowest setting.
The dough needs to double in volume. Melt the butter, oil and lard over low heat without boiling. Divide the risen dough into 3 parts, dip each individually in the fats and crease them slightly to absorb more of the fat. Once well-greased, leave the 3 pieces of dough in a warm place again, covered, to rise (about 20 minutes).
Beat the eggs and add the crumbled feta cheese to them. Roll out each of the pieces of greased dough into a sheet (about 3/4″ (2 cm)) and smear with the filling, then roll them up. Cut each of the rolls into pieces, arrange them in a pre-buttered tray (not too densely), with the cut end facing up, so they can bake better on the inside.
Pour on the remaining fats; if desired, smear the top with an egg and leave to rest again for about 20 minutes. Bake in a moderate oven about 40 minutes - the top needs to turn golden. All this takes a lot of time, but is worth it!
As my grandmother used to say, for a truly fluffy cheese loaf, it needs to rise 3 times. Enjoy!
