Cotton Bread (Pamuchena pita)

Svetla Chavdarova: 1 kg sifted Sofia-mel extra flour, 2 dry Dr. Oetker yeasts kneaded with the flour, 3 eggs beaten with a fork, 1 tbsp sugar and 1 tsp salt (some find it a bit much, but we eat it with colored salt and it's fine for us), 500 ml warm fresh milk and, if desired, 3 tbsp oil. I mix all this with a big fork until I can no longer, then knead a soft dough. I leave it to grow 3 times in volume, then just remix a little and shape it. For shaping I use 125 g soft butter, with which I brush both the dough and the tin. I often cut the dough into 4, roll out 4 rectangles and layer them brushing with the butter (I don't brush the last one), cut lengthwise into 7 strips, twist each one lightly without stretching and tie it into a knot. I arrange one in the middle and 6 around it. I leave it to rise again until it fills the tin nicely and brush with yolk and a little oil or fresh milk. I bake at 170 degrees for about 50 minutes. I use this amount of dough for a tin 30 cm in diameter and 14 cm high.