How to cook
Knead a medium soft dough from the ingredients, while kneading the yeast directly with the flour and the rest of the ingredients. Toward the end of kneading, stretch out the dough and pour the oil in the middle with a spoon.
Knead well until it's absorbed. Cover the dough with plastic wrap in a bowl and leave it in a 86°F (30 °C) oven for 30 min.
Then place it on a lightly floured counter and knead lightly. Divide the dough into 2 parts - a large one and another that's half the size of the first.
Make egg-sized balls from the large dough. Cover with a towel. From the smaller one, make balls the size of a walnut.
Roll out the large balls into circles. Cut them into 4 sections, without cutting all the way through to the middle. Place a small ball in the middle of each and cover it lightly with each of the 4 sections.
What you get is a rose. Arrange them in a buttered or oiled tray some distance apart, so they don't stick together during baking.
Once arranged, smear them with egg yolk, oil and water. Bake at 356°F (180 °C) for 35 min.