Take a large bowl and put warm milk into it.
Add sugar, stir milk to dissolve sugar then add yeast. Leave for 15 minutes.
Yeast is activated.
Dissolve the butter.
Add egg, salt, melted butter in the milk and mix well.
Add the flour gradually shifting it through a sieve and continue kneading.
The dough is ready.
Cover the dough with a lid or a damp cloth and let it rise in a warm place.
The dough has risen.
Add remaining flour and again knead the dough.
It turns soft and elastic and it almost does not stick to hands.
Take a medium sized oven proof metal or glass bowl.
Take a foil and wrap bowl in it. Tuck up the edges.
Grease the outer portion of the bowl with butter.
Divide the dough into two parts.
Take a piece of dough and flatten dough with rolling pin into rectangle about 5 mm thick.
Cut the dough into strips with a knife.
Take the bowl and place the dough strips crosswise.
Press down the bottom with a bowl.
Take one dough strip, place it under one strip, then place on top of next strip: weave basket. Attach the ends together.
Take next strip. Now make it conversely: if the first strip was on top, then place the secondnd strip under and vice versa.
Press the dough on bottom edge and cut of excess dough.
Place the basket on a baking tray and grease the basket with the egg yolk. Leave it for 10-15 minutes.
Place basket to bake in a preheated to 180 degree Celsius oven for 15 to 17 minutes.
Take out the basket from the oven. Cover with a towel and wait when it is cooled down.
Now take out the glass bowl and remove the foil. The basket is ready.
Next take the bowl and draw a circle.
Take the remains of the dough and roll out the dough with rolling pin into rectangle.
Cut the dough into strips.
Take three strips. Stick them together at one end.
Now weave braid.
Place the braid on the circle, then put together the edges.
Take another 3 strips and stick them together at one end.
Weave another braid.
Place the braid on the bowl and cut off the extra edges.
Grease the handle and ring with egg yolk and leave them for 10 minutes.
Put to bake in a preheated to 180 degree Celsius oven for 8 to 10 minutes.
Take out the ring and handle from the oven.
Now assemble all parts together using toothpicks.
Mix all ingredients of chicken ball stuffing together except butter.
Divide the mixture into equal portions. I made 16 balls with the mixture.
Cut the butter into 16 equal cubes.
Flatten each ball, place the butter cube, close and make into ball again.
Take a egg white and bread crumbs. Deep each ball in egg white then in bread crumbs.
Freeze the balls for half an hour.
Heat oil on medium flame.
Fry the balls on low heat till golden.
Take out the fried balls from oil and fry the rest balls.
Now serve the hot chicken butter balls along with butter bread busket.