Mix the baker’s yeast and sugar in the warm water until they dissolve. Add the milk, salt, 3 egg whites and olive oil to the baker’s yeast water. Add flour and mix until you get a soft dough. Leave for 30 minutes to ferment. For the stuffing, melt the butter. Add flour and fry on low heat until it turns pink. Make equal sized balls from the baker’s yeast dough. Roll out half of the resulting number of meringues to a thickness of half a centimeter. Spread the melted butter on the rolled out dough. Stack the rolled dough on top of each other and wrap it up to make a roll. Do the same for the remaining meringues. Keep both rolls in the refrigerator for 45 minutes. Cut the rolls into equal sizes. Open the cut dough with a rolling pin and add the inner stuffing to form the dough into a rectangular shape. Fold the remaining two edges inward to form a square. Mix the granulated sugar, egg yolk and olive oil on it. Sprinkle black cumin and leave it on the tray for 30 minutes to ferment, then bake in the oven at 180 degrees until golden brown.