Layered twist buns

___ First, turn on the oven at 150-170 degrees. It will warm up for 5-7 minutes - while we are preparing the dough.

___ For dough, it is often advised to take half a portion of milk, but I don’t like to complicate it - I take the whole portion at once (250 ml). ___ I warm up to 30-36 degrees. ___ I pour some milk into a small cup, break a pack of yeast (40g) into it

___ Stir the yeast with milk. You can take dry yeast, but I prefer baking with live yeast.

--- The entire portion of milk, dissolved yeast, 50 g of sugar and 100-250 g of flour are poured into a bowl. With this method, the yeast "wakes up" faster.

___ We cover the bowl with the dough with a lid or cling film and wrap it in a large towel, blanket or sheet. I have an old flannelette sheet allocated for this purpose. ___ Put in the preheated oven for 20 minutes. Turn off the oven at the same time. With this method, the dough and dough are heated evenly from all sides, they fit well and do not bake.

___ While the dough is coming up, we prepare the rest of the products for the buns: put the butter in a water bath, dip two eggs into a bowl of warm water. Well, that's all for now - you can do some other household chores for 15 minutes. ___ We get the dough. She fit perfectly. ___ Put the oven back on.

___ We introduce the stirred eggs, salt and the remaining norm of sugar and flour into the dough. It is desirable to sift the flour through a sieve. Enter the last 50g of flour carefully - the dough may not take all the flour. ___ Knead the dough for about 5 minutes - first in a bowl, then on a table lightly sprinkled with flour. The dough should be soft but elastic. They say: like an earlobe. But I prefer to compare with the baby's bottom. True, this time it turned out to be somehow slightly cellulite - this is always the case with sponge dough. If you cook without dough, then the dough after kneading is smooth and slightly shiny. ___ Rinse the bowl, wipe it, lightly grease with vegetable oil.

___ Repeat wrapping the bowl of dough in a sheet/towel/plaid. Turn off the oven and put the dough in there for about 30 minutes.

___ Knead the dough slightly and again send it to the heat for 20-30 minutes.

___ Divide the dough that has fallen into two parts. We return one part to the bowl, cover - let it wait its turn. From the other part we form portioned balls.

We form buns. ___ Thinly roll out each blank. ___ Lightly brush with softened butter and sprinkle with sugar. ___ Cut into 8 strips. As an option: you can not lubricate with oil and do not sprinkle with sugar. Reduce calories and prep time. The buns will turn out less sweet, but will still be interesting.

____ Fold the strips on top of each other. 2 stacks of 4 strips.

____ We pinch the upper edge and weave the stripes into a pigtail. Pinch the bottom edge.

____ Ready pigtails are immediately placed on a baking sheet lightly greased with vegetable oil. ___ Lubricate the pigtails with a mixture of egg yolk and milk (2 yolks per 2 tablespoons of milk). Alternatively, brush with saturated sugar syrup. ___ Let it stand for 10-15 minutes.

___ We send to the oven for 20 minutes at a temperature of 200 degrees. ___ Buns are tender, airy.

If desired, they can be untwisted and eaten in separate stripes. The kids love it. Yes, there is a lot of fiddling with the formation of buns in pigtails, but it's worth it. And although I love fast food, but sometimes you can bother for the sake of unusualness and pleasantness?