How to make
Sift the flour several times (3 is best) in order to produce an airy dough and therefore a fluffy loaf. Pour a little warm milk in a bowl, add the sugar, a little flour and leave the yeast to activate.
Beat the eggs with the yoghurt and oil. Knead all of the ingredients until you get a stretchy dough, then leave it to rise in a warm area covered with a towel.
Divide the dough into 1 large part for the middle, 1 small ball for the leaves and flowers and 4 identical parts from the rest of it (rolled out into 4 round sheets). Arrange the round sheets on top of one another, smear them with oil in between and sprinkle with a little cottage cheese (with a little salt added).
Distribute the cottage cheese in the middle of the sheets so it doesn't stick out when rolling up the sheets. Arranged as they are on top of one another, make cuts (to get 8 sections) from the middle toward the edge, while leaving at least 2″ (5 cm) from the edge. Fold each layer back to form a wreath. Put the large part in the middle, add cottage cheese and round it off well.
From the smallest ball of dough, cut out leaves, flowers, vines and arrange them on the empty spaces. The loaf needs to rise well. Then smear it with beaten yolk, a little water and oil. Sprinkle with sesame and poppy seeds and bake in a preheated 340°F (170 °C) oven.
