1.5 cups milk: 1/2 cup (125ml) warm milk will be used to activate the yeast and 1 cup (250ml) hot milk for the dough
1.5 tbsp dry active yeast
1 cup (250ml) plain yogurt (cold)
1/2 cup (125ml) oil
3 eggs: 1 egg and 2 yolks will be used for the dough; 2 egg whites for brushing before baking
1 tbsp honey
1 tbsp sugar
6.5 cups bread flour (850g)
1 tbsp salt
3.5 oz (100g) softened butter
Fill or spread of your choice
Instructions
Mix dry yeast with 1/2 cup warm milk and a pinch of sugar, leave to bubble (this will be your activated yeast).
In a mixing bowl, add 1 cup of hot milk (microwave for 2 minutes).
To the milk, add 1 cup of cold yogurt, 1/2 cup of oil, and 1 egg and 2 egg yolks (also cold).
Mix and add 1 tbsp of honey and 1 tbsp of sugar. Now, add your activated yeast.
Slowly, start adding flour (you will need 6.5 to 7 cups (~850g) bread flour total). In the middle of adding your flour, mix in 1 tbsp of salt, and then finish adding in the rest of the flour. Mix until the dough forms.
Grease a bowl with 1 tbsp of oil and transfer the dough to the bowl. Leave to rise until double in size.
When ready, transfer the dough to a lightly floured surface.
Cut into 4 equal parts and form balls with each part. Let these 4 balls of dough rest for about 20 minutes.
Starting with your first ball of dough, stretch it with a rolling pin into a circle.
Spread with half of softened butter (about 1.75 oz or 50g).
Roll another ball of dough into a circle and place it over the buttered dough.
Pinch together and stretch this into a very large circle. Cut into 16 equal pieces (they form 16 triangles in the circle).
Fill with chocolate spread or jam
Repeat steps 9-13 with your remaining 2 balls of dough. You can use the same filling, a different one, or leave them empty.
Place on a pan lined with parchment paper and brush the tops with your saved egg whites.
Let the doughs rise one more time while on the pan for about 1 hr.
Bake on 410F (210C) for 15 to 18 minutes depending of your oven.