Cotton Bread (Pamuchena Pita)

1. Combine 1 kg sifted Sofia-mel extra flour, 2 sachets Dr. Oetker dry yeast kneaded with the flour, 3 eggs beaten with a fork, 1 tbsp sugar and 1 tsp salt (some like it a bit more — we eat it with colored salt and it's good for us), 500 ml warm fresh milk and, if desired, 3 tbsp oil.
2. Stir it all with a large fork for as long as I can, then knead into a soft dough. Leave it to increase 3 times in volume and again knead only a little and shape.
3. For shaping I use 125 g soft butter, with which I grease both the dough and the tray. Often I cut the dough into 4, roll out 4 rectangles and stick them together with butter, not brushing the last one; cut lengthwise into 7 strips, twist each one lightly without stretching and tie into a knot. I arrange one in the middle and 6 around it.
4. Leave to rise again until it fills the tray well, and brush with yolk and a little oil or fresh milk. Bake at 170 degrees for about 50 minutes.

This amount of dough I use for a tray with a diameter of 30 and height of 14 cm.