Ingredients
| № | Title | Value |
|---|---|---|
| 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 tbsp |
| 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 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!!!