How to cook
Heat the milk so it's warm but not hot. Stir 2 tbsp flour, the sugar and yeast into it. Leave it 10 min. to bubble. Separately, beat the oil and eggs, then add them to the milk mixture.
Sift the flour in a suitable container, add the samardala to it. Make a well in the middle, add the milk-egg mixture and knead a soft dough. I always knead the dough in a bread maker, adding the ingredients in the following order: yeast mixture, egg mixture, half the flour, samardala, 2nd half of the flour.
Divide the ready dough into 4 balls. Put them in a suitable container. Heat up half the grease but not to the point where it's warm and pour it over the dough balls. Cover the container with foil and a towel and leave in a warm area to rise for about 20-30 min. While you're waiting for it to rise, melt the remaining grease and prepare the filling by mixing together the ingredients for it (excluding the grease).
Stretch out each dough ball into a rectangle. It's easy to work with because the dough is really soft - you don't even need a rolling pin. Smear the stretched out dough with the grease. Cut one end into thin strips, distribute the filling at the other end.
Wrap it up into a tight roll, then into a spiral. Cover the prepared tutmanik and leave it in a warm area to rise again - 40 min.
Beat the egg and if you have any grease left over, add it. Smear the tutmanik generously and sprinkle with sesame seeds. Bake in a preheated 338°F (170 °C) oven until ready.