Serbian Gibanica with Slow-Fermented Dough

Method

1. In a small bowl, dissolve the yeast in warm water with sugar. Let sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and softened butter.
3. Knead the dough for 8-10 minutes until smooth and elastic. Cover and let rise in a warm place for 1-2 hours until doubled in size.
4. Once risen, punch down the dough and roll it out into a rectangle on a floured surface.
5. In a bowl, mix the grated cheese with a pinch of salt.
6. Spread the cheese mixture evenly over the dough.
7. Roll the dough tightly from one end to the other.
8. Cut the rolled dough into 1-inch slices.
9. Place the slices on a baking sheet lined with parchment paper.
10. Brush the top of each slice with the beaten egg and milk mixture.
11. Bake for 15-20 minutes until golden brown and flaky.
12. Serve warm.