Dissolve the yeast in the heated milk with the sugar and 3 tbsp flour, put it covered in stretch wrap in a warm area to rise. Set aside 1 yolk, beat the rest of the eggs with a fork and add the remaining ingredients for the dough to them.
Pour the sifted flour in in portions and knead until you get a soft dough. Put the kneaded dough in a warm area to double in volume.
Divide up the risen dough into 3 equal parts. Roll out each one to a sheet about 18″ (50 cm) long and 4 3/4″ (12 cm) wide. Smear the 1st sheet generously with melted butter and sprinkle with half the grated cheese. Place the 2nd sheet on top the 1st and smear it with butter again, sprinkle with the remaining cheese.
Place the 3rd sheet on top, press well and roll the whole thing out with a rolling pin to a sheet 25″ (64 cm) long and 8 (20 cm) wide. Cut the rolled out sheet into 2 lengthwise. Weave the 2 parts about each other and place them in a spiral pattern in a buttered tray.
Leave to rise in a warm area for about 20 min., smear with the beaten yolk and 1 tbsp milk. Put it in a preheated 356°F (180 °C) and bake to a golden crisp.