1. Dissolve the yeast in the warm milk and 1 tsp sugar. Cover it and leave to rise for 10 min.
2. Meanwhile, sift the flour, make a well in the middle of it. Beat 1 egg with the egg white of the 2nd, the sugar and pinch of salt, then pour this mixture into the well. Pour in the oil, mastika, vanilla, grated orange rind, orange juice and risen yeast.
3. Knead a nonstick dough and transfer it to an oiled kitchen counter. Continue kneading at least 15 min., while adding a little of the butter (pre-melted) at a time. The dough will absorb it and become soft and nice. Shape into a ball and leave to rise at least 1 hour 30 min. in a warm area (I know the slower, more natural way is better but I like to put it in the oven at 113°F (45 °C) and it still comes out great).
4. Place the risen dough onto the counter and with your fingers stretch it out into 1 large rectangular sheet (or use a rolling pin, although this will destroy all of the bubbles in the dough).
5. Cut it in 2 lengthwise, smear each half with orange jam, roll them up into 2 rolls and then cut into triangles. Put 2 of the end pieces in the middle of an 8 3/4″ (22 cm) diameter tray, laid out with baking paper. Arrange the rest of the pieces symmetrically around them. Cover with a towel, leave to rise again for about 40 min.
6. Smear with the left over yolk beaten with a few drops of milk and oil. Sprinkle with sugar and sesame seeds (optional) and bake in a preheated 356°F (180 °C) oven for 30-35 min.
7. When you take it out of the oven, smear with butter and leave covered for 5 min. Then take it out of the tray and leave to cool at least a bit before consumption, assuming you're able to resist its fantastic aroma.
I assure you that the irresistible aroma is going to pervade the entire house!