Yeast mixed with sugar and 1 tbsp (10 ml) lukewarm water and is made of kashitsa. Leave to rise (about 10 minutes) and mixed with 1/2 cup (100 ml) of water, lukewarm milk, and salt. Add 1/3 of the flour and melted (but not hot) butter. The mixture is stirred with a wooden spoon. Gradually add the remaining flour and eggs one at a time. Once all products were mixed, the stirring was continued for 20 minutes. Then the dough rises and begins to throw with force in court for five minutes until it is removed from the walls. Form a smooth ball, cover with greased with vegetable oil nylon and leave in a warm (about 30 C) an hour and a half to rise. At this time should double in volume. Then knead the dough lightly (without breaks) 5 minutes with floured hands. Fragment 8 pieces about 30 g each, are formed into balls and place on the baking tray. Remaining dough is a big ball. Covered with cloth and placed in a refrigerator for at least 6 hours. Spread with vegetable oil 8 small shapes and place in them dough balls. In the center of each with floured finger hole was made. The big dough detach small balls (the hazelnut) and placed in the hole. Remaining dough is placed on a large oiled form. Cover all with greased with vegetable oil nylon and leave in a warm place for 25 minutes. The oven is heated to 240 C. The small forms are placed on the grid, and the big - lower. Bake 20 minutes. Remove and avoiding cracks are coated with glaze. The temperature was reduced to 200 C. Small brioshove bake for 20 minutes, and the largest 40 minutes. Serve with butter, jam, jam, feta cheese.