Step: 1/9

Place the flour in a bowl and make a well in the centre.

Step: 2/9

Crumble the yeast into the well. Pour in 3tsp lukewarm water, add the sugar and mix with a little flour. Let the pre-dough swell, covered, for 15 minutes.

Step: 3/9

Add the egg, butter and salt to the pre-dough, and knead everything with 200ml lukewarm water to a smooth dough. Cover and leave to rise for 45 minutes.

Step: 4/9

Preheat the oven to 180°C (160°C fan, gas 4). For the filling, crush the feta with a fork and mix it with 75g butter. Knead the dough on a floured surface once more and divide into 4 portions. Flatten each portion into a circle about 3mm thick, and spread with some feta butter. Roll in the dough.

Step: 5/9

Cut the roll slightly diagonally, once to the right, once to the left, into pieces.

Step: 6/9

Melt the butter over low heat and greasae the tin with it. Roll out the remaining dough, fill it in the same way and cut into pieces.

Step: 7/9

Place the dough pieces side by side in the baking tin.

Step: 8/9

Cover and leave to rest again for 30 minutes.

Step: 9/9

Mix the egg yolk with the remaining butter and brush over the dough. Bake in the oven for 40 minutes until golden brown.