Servings: 6

Time for preparing: 1 hour

Preparation time: 2 hours 30 minutes

INGREDIENTS:

flour 350 g

milk 150 ml

butter 50 g

dry yeast 11 g

chicken eggs 1 pc.

sugar 3 tbsp.

salt 1 tsp

vanillin on the tip of a knife

chicken eggs 1 pc.

milk 1 tbsp.

PREPARATION: +

Mix the yeast with sugar, add warm milk and leave for 10 minutes to revive the yeast.

Add salt, egg, vanillin and revived yeast to the sifted flour, knead the dough, then add melted butter (not hot), knead the dough for about 10 minutes, if necessary, you can add a couple of tablespoons of flour.

The dough should be soft, airy, not sticky to your hands. Leave the dough to double three times in a warm place without drafts for 1-2 hours.

Divide the dough into 4 parts, roll each part into a tourniquet and divide it into equal parts, I got 20 pieces. From each piece we form a bun, roll out the bun in the center on a baking sheet covered with parchment paper, we will form a flower around it.

We roll out each kolobok, make an incision from the middle, stepping back a little to the side, form a petal by rolling it in the shape of a spiral.

We form a flower on a baking sheet and, covering with a towel, let the buns come up again within 30 minutes.

Then grease the buns with a beaten egg with 1 tbsp. l milk. We send it to the preheated oven for 15-20 minutes, make sure that the bottom of the buns also turns brown.

Enjoy your tea with airy delicious buns!