Kyustendil-Style Coiled Cheese Banitsa

Sift the flour into a bowl and mix with the salt. Add the vinegar and 2 eggs.

Dissolve the yeast in 200 ml lukewarm water with salt, sugar and 1 tbsp flour. Stir and leave for 15 minutes.

Add the yeast mixture to the flour and knead into a soft dough.

Divide into 4 balls, brush with oil, cover with a cloth and rest for 15–20 minutes.

Dust one ball with flour and roll out thinly. Stretch by hand until almost transparent, then brush with a little oil.

Mix the 4 filling eggs with the 400 g crumbled cheese. Spread one quarter of the filling over the pastry sheet.

Use a cloth to help roll up the filled pastry sheet.

Coil the roll in the centre of a greased round 30–36 cm baking tin.

Repeat with the other 3 balls, coiling the rolls around the first. Mix the yolk with 1 tsp water and brush over the top.

Sprinkle with sesame seeds and place on a low shelf in a cold oven.

Heat to 200°C. After 15 minutes, reduce to 150°C.

Bake for another 30–40 minutes until golden. Switch off the oven and remove the banitsa 3 minutes later. Cover with a cloth and rest for 10–15 minutes to soften.