Preparation

• Gently warm the milk, then dissolve the yeast in it.
  480 ml milk, 50 g fresh baker's yeast
  
• Add the eggs, then mix in the flour.
  3 eggs, 1 kg flour
  
• Knead the dough until soft, smooth, and elastic.
  
• Place the dough in a warm spot and let it rise for 3 to 4 hours.
  
• Grate the cheese, or crumble it by hand.
  1 kg Imeruli cheese
• Mix the cheese with the beaten eggs and butter.
  3 eggs, 50 g butter
• Divide the dough into 4 equal portions, then roll each portion into a disc.
  
• Divide the filling into 4 portions and place one portion in the center of each disc.
  
• Seal the dough by bringing the edges up and over the filling toward the center.
  
• Gently flatten and roll it out again.
• Brush the top with the egg yolk.
  1 egg yolk
• Cook in a skillet with a little oil, or bake at 200 °C, until deeply golden and cooked through.
  3 tablespoons oil