How to make
Heat the milk, pour in the yeast, sugar, 3 tbsp flour and stir. Wait for the yeast to activate and pour this into about 2 cups (500 g) flour, the salt, oil, vinegar and stir.
Gradually add the remaining flour. Knead a soft, nonstick dough. Leave it to rise until tripled in volume, then divide it into 2 parts. Roll out 1 part into a round sheet, about 1/4 thick.
Smear it with the melted butter, roll out the 2nd sheet and cover the 1st with it. Roll them both out with a rolling pin so they stick together slightly. Cut the resulting sheet into strips on both sides with a knife (but not all the way through). You need to leave about 2 finger widths uncut in the middle so you can wrap the strips on top.
After you've made the strips, start overlapping them across the middle diagonally until you obtain a sort of messy roll. Transfer it carefully into an oven dish, wrapping it into a bagel shape. Both ends need to meet.
Leave it to puff up slowly for at least 15 min., smear it with the egg yolk and then put it in a preheated 360°F (180 °C) oven until reddened. Optionally, you can sprinkle it with seeds of your choice. The result is a magnificent, thick and fluffy loaf! Bon appetit!
