Kashkavalki (yellow-cheese roll snails)

Yeast-dough rolled out, brushed with melted butter and sprinkled with grated yellow cheese, rolled up and cut into snail shapes, then baked.

Ingredients

500 g		flour
200 ml		warm milk
2		eggs (one yolk reserved for brushing)
12.5 g		fresh yeast
60 ml		oil
1 tbsp	15 ml	honey or sugar
2 tsp	10 ml	salt
60 g		melted butter for brushing
250 g		yellow cheese (author used Italian Asiago)

Dissolve the yeast with the honey/sugar in the warm milk and wait briefly for it to activate, then add the remaining ingredients and the flour in portions, stirring energetically and then kneading to a soft, smooth dough. Cover and leave in a warm place to rise until doubled.
Roll out the risen dough into a rectangular sheet about 0.5-1 cm thick, brush it with the melted butter and sprinkle with the grated yellow cheese. Roll it up into a roll and cut into snails about 2.5-3 cm wide, arranging them in a tray lined with baking paper.
Brush them with the yolk thinned with a few drops of water, milk or oil and leave for about 30 minutes to relax.
Bake in an unheated oven, at first at 170 and then at 180 degrees.