|1.||Flour Dough||1 Kg|
|2.||Sugar Dough||130 Column|
|3.||Salt Dough||2 Tsp|
|4.||Dry yeast Dough||20 Column|
|5.||Milk Dough||500 Ml|
|6.||Butter Dough||150 Column|
|7.||Vegetable oil Dough||2 art. l|
|8.||Chicken egg Dough||2 PC.|
|9.||Vanilla Dough||1 pinch|
|10.||Butter Filling||50 Column|
|11.||Walnuts Filling||200 Column|
|12.||Sugar Filling||80 Column|
|13.||Milk Filling||2 art. l|
|14.||Ground cinnamon Filling||taste|
|15.||Egg yolk Filling||for lubrication|
Dilute the yeast in warm milk, add sugar, vanilla and mix well, add beaten eggs. Sift flour into a bowl and pour liquid into it, add salt and soft butter, knead soft dough. Put it in a warm place until it doubles.
For the filling, melt the butter, add nuts, sugar and cinnamon, mix well and add milk to make a thick porridge.
Roll out the dough with a rectangle and put the filling on it. Wrap the edges to the middle.
Cut the folded roll into strips.
Then twist each strip and put on a pan covered with parchment, grease with whipped egg yolk and let stand on warm for another 15 minutes.
Bake in a preheated oven at 200 degrees for 20-25 minutes.