Place sugar, dry yeast, flour, salt, oil and water in a large enough bowl. Prepare with dough hook to a smooth dough. Let the dough rise at room temperature for about half an hour. Spread a small baking bowl (12 cm ø) over the rim with aluminum foil, fill with household paper (kitchen paper). Place the overhanging aluminum foil over the household paper together. “Stuffing” from the baking dish and make another three molds in this way. Brush the aluminum molds all around thinly with oil. Knead the yeast dough again briefly, divide into four parts. Roll out a round plate of about 14 cm and about 18 cm ø from each part. Place the smaller plate on a baking tray, and place the aluminum layer on top. Place the larger plate over the mold, pressing the edges of both plates well together. Cut out small leaves from the dough scraps for decoration and place them on each cup. Brush the cups with beaten egg yolk-milk mixture. Bake until golden brown. Immediately after baking, cut a lid from each cup into small pieces. Remove the aluminum filling. Place the cups and lids on the baking tray once more and bake for another 10 minutes in the switched-off oven. Fill when cooled down.
Hot air: 170-190 °C , 1st rack from bottom, 30-35 min Top/bottom heat: 200-220 °C , 1st rack from bottom, 25-half hour in heated oven.