Sift the flour and to it add the crumbled yeast, the sugar, salt, vinegar and oil. Add the eggs and warm water and knead a soft dough.
Divide the dough into 6 balls, put them with some space in between them in a tray. Cover with a towel and leave to rise (until the balls double in volume) in a warm area.
Dissolve the lard and butter in a suitable, deep bowl. Add the oil.
Dip a ball of dough in the 3 types of fat and pull out into a sheet about 11 3/4″ (30 cm) in diameter (pull it by hand in the tray in which you intend to bake).
Sprinkle with the crumbled feta cheese and grated cheese and close it with a 2nd ball of dough that you've dipped in the 3 types of fat and pulled out into a sheet by hand.
Form it into a roll, twist it in opposite directions. Arrange it in a spiral in the middle of the tray. Make another 2 rolls from the other 4 balls in the same manner, wrap them around the 1st, with their ends touching.
Leave to rise another 10-15 min. Smear with an egg yolk with several drops of oil poured on. Optionally, sprinkle with sesame or poppy seeds.
You can add the rest of the fats you used to dip the dough in to the prepared tutmanik. Bake in a preheated 374°F (190 °C) oven about 40 min.