Knead the dough. In the milk put sugar, cut into pieces oil and put it on the fire, stir until the sugar is dissolved and butter is melted. Cool.

Eggs, beat with salt. When the milk has cooled to a temperature that will not burn omitted in his little finger, combine it with eggs, add vanilla sugar and yeast, dissolve them (I prefer to cook tasty, if you cook with dry, pre-dissolve them in milk, as indicated in the instructions) and begin to add the sifted flour.

The dough was heavy and dense. Roll it into a loaf, coat with oil, cover and put in warm place.

While the dough is suitable to be ground in a blender nuts (if no blender, you can scroll through a meat grinder), combine with sugar and mix thoroughly to avoid lumps.

Coming up, the dough should rise two times, it will take at least 45 minutes - hour. It becomes airy and elastic, so that rolling it on a wooden Board, I almost did not sprinkle it with flour.

Divide the dough into two equal parts (one of the biggest advantages of this recipe is that the rolls is 2, ie a lot), a little sprinkle them with flour, cover with a towel and leave for another 30 minutes

Turn on the oven, so she warmed up to 200 degrees. Approached again the dough thinly roll out. I rolled exactly according to the size of the Board, ie 49x53 evenly distributed hand him half of a nut mass, trying to come close to the edges, with only one (wide) edge of the left blank 2 see

Roll is not very dense roll, folded the edges and put it on a baking sheet. Since the roll is of such length on any baking sheet in the direct form does not fit, bend it into a Crescent (or something like that) and pinned along the entire length of a wooden skewer or toothpick, piercing almost through. This is to ensure that the process of baking and more of the test roll doesn't burst. But even if he's somewhere and will burst, do not worry, this in the has been kind, a classic of the genre. Put in the oven. Exactly the same manipulations hold with the second part of the test to the time of ispechennye the first roll, the second was ready.

While one loaf is baked and the second is waiting in the wings, making sugar water for Shine. To do this in 3 tablespoons of hot water dissolve 1 tablespoon of sugar. If you want the finished roll sprinkle with powdered sugar, then this step is skipped, I don't really like powder dusted pastries, so where it is not necessary, I do not do it.

After 20-25 minutes check the loaf for readiness. Skewer and pierce the roll through in several places. If it will not be the test, and only clear goo (melted sugar), the meat loaf is ready. With the sugar water and put another 5 min for Browning. You can turn on the fire.

Finished roll remove from the pan and place on the grill. Bake the second. The cooled rolls cover with a towel or stored in a pan under the lid. They can be stored for a few days, but for me, the process is not long delayed.