In a small saucepan, melt half the butter, then add the remaining butter, stir and remove from the heat
In a separate bowl, mix the water with the sugar, salt and vinegar, stir well until the sugar and salt have dissolved.
Then gradually add the sifted flour, stirring constantly.
Add the flour until the dough no longer sticks to your hands. The dough should be soft.
Wrap the dough in clingfilm and leave it in a fridge for 1 or 2 hours.
Sprinkle a work surface with flour.
We divide the dough into two parts.
Roll out each piece of dough into a 2 mm thick patty.
Grease the surface of the cake with butter and fold it in half (as shown in the photo).
Then fold the other 2 sides, we have an envelope.
Grease again with butter
Now gather the nooks of the envelope into the center. Seal all sides and turn seam side down.
If the dough is warm, it is better to place it in the refrigerator for 15 minutes. If the dough is not warm, roll it out again, sprinkling it with flour, and fold it into an envelope again.
Do it again, that is, roll out the dough 3 times.
Now start to shape the cake. Roll out 2 cakes 3-4 mm thick.
Spread a smooth layer of filling on the first cake
Cover with the second cake
Leaving a small circle in the center (you can use a shot glass for convenience), make cuts from the center to the edges, then twist sections in one direction 4 times.
Brush the surface with milk and sprinkle with sugar.
Bake in a preheated oven for 25-30 minutes at 180 degrees.