Serbian cheese-filled crescent rolls (Kiflice sa sirom)

1. Dissolve the sugar and yeast in the lukewarm milk, leave for 10 minutes, then knead with the flour, salt and oil into a smooth, soft dough.

2. Cover and leave to rise in a warm place for 1 hour until doubled.

3. Divide the dough into 3, roll each piece into a circle about 30 cm across and cut into 8 wedges like a cake.

4. Put a small strip of crumbled cheese (sirene) at the wide end of each wedge and roll up towards the tip into a crescent; place on a lined baking tray.

5. Brush the crescents with beaten egg, sprinkle with sesame seeds and rest for 20 minutes; meanwhile preheat the oven to 200 °C.

6. Bake for 15-18 minutes until golden; serve lukewarm for breakfast with yoghurt or as a snack.

Tip: Kiflice are a classic of Serbian bakeries and grandmothers – always there for guests, christenings and school lunchboxes. Instead of sirene you can use feta or a mix of curd cheese and feta; nigella seeds suit them as well as sesame.