1. Prepare the kvass or the yeast dough: in a bowl, mix the yeast with the sugar until it turns into mush. Add the milk, then the flour, mix again and set aside for 10 minutes.
2. Mix together the bicarbonate of soda and the yogurt.
3. Sift almost the entire amount of flour into a large bowl (alternatively in a large baking tray), leaving approx. a hundred grams for the kneading. Form a well in the middle, salt the flour, add the egg, the water, the kvass, the yogurt and the oil. Knead into a smooth dough.
4. Place the dough in a bowl, cover with plastic wrap and let it rest for 15-20 minutes.
5. Divide the dough into two parts, which then roll out into wicks. Cut out small pieces and shape them into balls.
6. Dip each ball completely in the melted butter and arrange them in the pan in which the milinki will be baked.
7. Leave aside to rise for another 30-45 minutes.
8. Add a full tablespoon of flour and 2-3 pinches of salt to the remaining amount of butter, mix and pour over the risen milinki.
9. In an oven preheated to 180 degrees Celsius (with a fan), put a small metal bowl with water in it in order to create steam. Bake the milinki for 30-40 minutes.
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