1. Heat the water and milk in the coffee pot until lukewarm. Add the sugar, fresh yeast, and watered down milk to the mixer bowl and mix until the yeast dissolves.
2. Add the oil, salt and flour in a controlled manner and knead until smooth and slightly sticky.
3. Cover the kneaded dough and wait for it to ferment for half an hour. Divide the yeast dough into 6 equal parts.
4. Let’s give it a round shape with our hands and put it in the pan with a gap.
5. Let’s press our hands so that the fingerprints are visible in the meringue.
6. We cover it and wait in half an hour for it to turn into disc yeast.
7. When the dough doubles in volume, pour in the milk, sprinkle with sesame seeds and bake at 180° for 30-40 minutes until golden brown.

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