According to my grandmother’s recipe
1 kg plain flour
1 sachet of fresh yeast
2 tablespoons oil
1 level tablespoon of salt
1 teaspoon of sugar
100 ml milk
80 g soft butter
250 g feta cheese
Sift two-thirds of the flour into a deep bowl and make a well in the middle. Dilute the yeast with the sugar, a spoonful of flour and the lukewarm milk. Let rise in a warm place. Then pour into the flour well. Also dip in the eggs (1 yolk can be kept to golden the top of the bread, I didn’t do it), oil, salt and about 1 ½ cups of warm water. Mix everything together and knead until you get a soft dough. Cover and let rise in a warm place.
When the dough has almost tripled in size, divide it into 3 equal sized balls. Roll each out to 3-4 mm thick. Brush generally the surface of all 3 of them with soft butter and sprinkle with crumbled feta. Then lay the dough sheets over another and roll them up together. Then begin to twist the two ends in opposite directions, transmitting this movement towards the middle. The roll gradually becomes thinner and longer. When it becomes as thick as a baguette, roll it into a snail.
Transfer the twisted bread to a round baking dish, lined with parchment paper. Oil the top, cover and let stand another 1 hour in a warm place.
Bake the twisted bread at 180°C for about 50 to 60 minutes. If necessary, cover with aluminum foil during cooking. Out of the oven, butter the top again. Leave to cool on a wire rack.