To a mixing bowl add 1 cup lukewarm milk, 3/4 vegetable oil, and 1 cup lukewarm water.
Crumble the fresh yeast or sprinkle dry yeast and 1 tbsp sugar and mix everything. Wait about 5 minutes until the mixture is foamy.
Add the whites to the dough, keeping the 1 yolk for egg wash along with about 7 cups all-purpose flour, 1+1/2 to 2 tsp salt, mahaleb (if you are using), and begin to mix everything, adding more flour if needed until you have a smooth, unsticky dough.
Turn the dough into a ball, cover it with a tray, plate, or a damp kitchen towel and let it rest until doubled in size.
Cut the dough in half and to 8-10 pieces and make them in ball shapes
Roll out the pieces with a rolling pin and spread the top with some butter at room temperature (about a tbsp)
Continue to roll out the other pieces and layer them on top of each other. Don’t butter the last piece.
Get the layered dough batch, first press it with your fingers, and roll out as much as you can with a rolling pin. You can sprinkle flour if needed.