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№ | Title | Value |
---|---|---|
1. | Flour Dough | 1 kg |
2. | Sugar Dough | 130 gram |
3. | Salt Dough | 2 Tsp |
4. | Dry yeast Dough | 20 gram |
5. | Milk Dough | 500 Ml |
6. | Butter Dough | 150 gram |
7. | Vegetable oil Dough | 2 tbsp |
8. | Chicken egg Dough | 2 PC. |
9. | Vanilla Dough | 1 pinch |
10. | Butter Filling | 50 gram |
11. | Walnuts Filling | 200 gram |
12. | Sugar Filling | 80 gram |
13. | Milk Filling | 2 tbsp |
14. | Ground cinnamon Filling | taste |
15. | Egg yolk Filling | for grease |
Cooking
1 . Stage
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.

2 . Stage
For the filling, melt the butter, add nuts, sugar and cinnamon, mix well and add milk to make a thick porridge.

3 . Stage
Roll out the dough with a rectangle and put the filling on it. Wrap the edges to the middle.

4 . Stage
Cut the folded roll into strips.

5 . Stage
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.

6 . Stage
Bake in a preheated oven at 200 degrees for 20-25 minutes.

7 . Stage
Bon Appetit!!!