How to make
Heat 1/3 of the yoghurt and mix it with the crumbled yeast, sugar and a little flour to make the starter culture. In a separate container, mix 3 eggs, the lemonade, milk, the rest of the yoghurt, oil and vinegar.
Sift the flour, make a well in the middle and pour the egg-milk mixture and starter culture into it. Knead a soft dough, put it in a pre-greased container and leave in a warm area about 60 min. to rise.
From it, make 5 identical balls about 7 oz (200 g) each and a smaller 1 for the decoration. From the rest of the dough, make a round pita and place it in the middle of the pre-greased tray.
Roll out the 1st ball into a medium-thick sheet, smear it generously with butter on top. Repeat for the other balls of dough. Arrange the sheets on top of one another, then begin cutting with a knife. First, cut into 4, then cut each quarter into 3 triangles.
Roll the resulting triangles into scones and arrange them around the central pita. From the dough left for decoration, make a small ornament that symbolizes fertility (a wheat bundle, grapes, apple). Smear the pita with the egg yolk of the final egg and leave it for about 30 min. to rise.
Bake it for about 35 min. in a preheated 360°F (180 °C) oven.
