Braided Feta and Scallion Yeast Pastries

1.Place all dough ingredients into the breadmaker pan in the order suggested by the manufacturer. Select the 'Dough' cycle and run until the cycle completes and the dough has doubled in size.

2.While the dough rises, prepare the filling by combining the crumbled feta, sliced scallions, chopped parsley, and black pepper in a small bowl. Mix well until combined.

3.Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into two equal portions.

4.Roll each portion into a rectangle approximately 20cm by 30cm. Spread half of the feta mixture down the center of each rectangle.

5.Cut diagonal strips along the sides of the dough rectangles, leaving the center intact. Fold the strips over the filling in an alternating braid pattern, tucking the ends under to seal.

6.Transfer the braids to a parchment-lined baking sheet. Cover with a clean kitchen towel and let rise for 30 minutes in a warm spot.

7.Preheat your oven to 190°C. Whisk the egg yolk with 1 tablespoon of milk and brush the mixture over the braids.

8.Bake for 20 to 25 minutes, or until the pastries are golden brown and sound hollow when tapped on the bottom. Cool on a wire rack before serving.