|1.||Dry yeast Brown pastry||4 Column|
|2.||Kefir White dough||80 Ml|
|3.||Salt White dough||1/3 Tsp|
|4.||Sugar White dough||1.5 art. l|
|5.||Ghee White dough||4 art. l|
|6.||Baking powder White dough||1/3 Tsp|
|7.||Dry yeast White dough||4 Column|
|8.||Chicken egg White dough||1 PC.|
|9.||Flour White dough||2 Art.|
|10.||Kefir Brown pastry||80 Ml|
|11.||Salt Brown pastry||1/3 Tsp|
|12.||Sugar Brown pastry||1.5 art. l|
|13.||Baking powder Brown pastry||1/3 Tsp|
|14.||Ghee Brown pastry||4 art. l|
|15.||Chicken egg Additionally||1 PC.|
|16.||Chicken egg Brown pastry||1 PC.|
|17.||Flour Brown pastry||2 Art.|
|18.||Cocoa Brown pastry||2 art. l|
|19.||Pumpkin Puree Yellow pastry||100 Ml|
|20.||Salt Yellow pastry||1/3 Tsp|
|21.||Sugar Yellow pastry||1.5 art. l|
|22.||Baking powder Yellow pastry||1/3 Tsp|
|23.||Ghee Yellow pastry||4 art. l|
|24.||Dry yeast Yellow pastry||4 Column|
|25.||Chicken egg Yellow pastry||1 PC.|
|26.||Flour Yellow pastry||2 Art.|
|27.||Vegetable oil Additionally||2 art. l|
|28.||Sugar Additionally||3 art. l|
Knead three types of dough and knead well. Put in the refrigerator for 8 hours.
Roll out all the dough in layers, grease them with vegetable oil, sprinkle with sugar and lay on top of each other.
Cut the dough into strips.
Twist the strips in a spiral so that the layers of dough twist.
Put the three-colored buns in the shape of the covered parchments, let go for half an hour, brush with a beaten egg and bake at 180 degrees for about 20 minutes or until brown.
Three-colored buns are ready, let cool slightly and serve.