Yeast was dissolved in lukewarm milk. Flour (2 kg) were poured in a heap with peak on the surface that will interfere. Form a well in which to pour the beaten eggs, 1 egg yolk as preserving spreads. Add the milk, yeast, warm water, salt, sugar and vanilla. Blended into a smooth dough. If necessary, add more flour. Dough leave in a warm place to rise. Once doubles in size roll of sheet. Sprinkle with pieces of softened butter and crumbled feta cheese. Again kneaded and divided into 8-10 pieces. Each part is formed as a roll with a thickness of 3.4 cm. The ends of each roll and are twisted together to form a closed circuit. Kolachetata arrange in a greased and floured pan and better - in sach. Spread using a brush with remaining egg mixture and bake until puffed and golden brown.