How to make
Heat the milk and add the yeast and sugar to it with 2 tablespoons of flour, leave for 10 minutes for the yeast to rise. Beat the eggs and add part of the oil and vinegar to them. Sift the flour and mix it with salt, make a well in the center and add the effervescent yeast and the egg mixture.
Begin to knead, gradually add the remaining oil. Knead a soft and smooth dough. Cover it with foil and a towel and leave in a warm place to rise for about 1 hour. Divide the finished dough into two large balls and one smaller.
Take the two large pieces and roll them out into sheets. Brush one with melted butter and then roll it up. Place the roll in the middle of the other sheet, cut it into strips on either side of the roll, stick the strips together over the roll, move it to a greased tray, leaving space in the middle.
Take the smaller dough ball and divide it into 4 parts. Roll out each one and brush it with oil. Put them on top of one another. Cut into 8 triangles. Make an incision in the middle of each triangle. Take the top of the triangle and squeeze it through the bottom of the slit, then pull it up.
Arrange thus prepared elements in the middle of the loaf in a circle next to each other. If you have a little dough left, make small balls out of it and roll them in the seeds. Put them in the middle of the circle.
Brush the loaf with the yolk that's been beaten with some milk and let it rise until doubled in volume. Bake at 390°F (200 °C), for about 50 minutes. Smear the finished loaf with butter.
