Prepare the Dough: In a large bowl, combine yeast, sugar, and warm milk. Mix well.

Gradually add flour and salt. Knead to form a soft dough that slightly sticks to your hand.

Sprinkle plenty of flour on a surface and knead the dough for 6-7 minutes.

Cover the dough and let it rest for 10 minutes.

Divide the dough into 4 equal parts, cover, and let it rest for another 20 minutes.

Roll and Layer the Dough: Sprinkle plenty of flour on the surface and roll each piece of dough out thinly.

Spread softened butter over each rolled-out dough.

Fold the dough as shown in the video (or instructions) and lightly oil it.

Repeat with the second piece of dough, layering it over the first, and continue folding and oiling.

Cover and place the dough in the freezer to chill for 25 minutes.

Prepare the Filling: Slice the potatoes thinly and mix them with cold raw cream, salt, and black pepper.

Assemble the Pie: Preheat your oven to 190°C (375°F).

Roll out the chilled dough thinly and shape it as shown in the video.

Place the rolled dough on a baking tray and add the potato mixture in the center.

Sprinkle with additional salt and black pepper. Brush the edges of the dough with egg yolk.

Bake: Bake in the oven for 30-35 minutes until golden brown.

Remove from the oven, sprinkle grated cheddar cheese on top, and add fresh rosemary if desired.

Return to the oven and bake for another 8-10 minutes until the cheese is melted and bubbly.

Serve: Slice while hot and enjoy!