How to make
Stir the yeast in the cool water with the sugar and 2 tbsp flour. Leave it to become effervescent and knead a soft dough with the remaining ingredients. Leave in a warm area to rise for 30 min.
Tear off 2 balls the size of an apple for the middle and for the edges. Divide the rest into 2 parts. Divide each of those into another 3 parts. For the outer circle, roll them out into round sheets, smear them with oil and arrange on top of each other, without smearing the topmost one.
Cut it into 8 triangles, make a cut in the middle of each triangle. Grab the vertex, stick it through the cut, curl the edges slightly and wrap it into a scone. Arrange them along the walls of the oven dish.
Do the same for the other ball of dough that you cut into 3, except after you pull the vertex through the cut, bring the 2 other ends inward and press them. Arrange these on top like a 2nd layer, place the other dough ball in the middle.
After 15 min., smear it with a yolk beaten with a little oil and sprinkle with seeds. Bake in a preheated 340°F (170 °C) oven about 55 min., cover it with foil toward the end to prevent burning. Take it out, smear with butter and cover with a towel.
