Prepare dough sponge method: dissolve yeast in warm milk (2st.l.), add sugar, 1tbsp.l. flour, mix well, cover with a towel and leave in a warm place until the formation of the foam cap (20-30min). Knead the dough in the sifted flour, mixed with salt, pour in the yeast mixture, warm milk, vegetable oil.. egg.Knead the dough (10-15 minutes). The dough should be elastic and easy to come unstuck from hands. The kneaded dough cover with a towel and set in a warm place for 2-2,5 hours before the increase in test volume in 1,5-2 times, every hour obmena it. Roll out the dough to a thickness of 0.5 cm, cut into long strips. Boil sausages until soft.

The sausage is placed on the test strip and spiral wrap.

On a baking tray lined with baking paper or greased with vegetable oil, spread our billet and leave it in a warm place for proofing for 20-30 minutes.

Bake at a temperature of 200-220g 20-25 minutes. After baking, coat the surface with melted butter or milk (for gloss and tenderness). Cover with a towel and let rest for 10 minutes.

Bon appetit!