(the author's words) a Little in advance boil the milk with the butter, sugar and salt. And put it from the fridge the eggs to room temperature.

In a small bowl for the dough put the yeast and teaspoon of sugar. Gradually adding warm water, RUB the yeast to avoid lumps. Put the dough in a warm place to rise.

Once made the dough, boil in 0.5 liters of milk powder pudding as directed on the bag. It is done quickly. The hot pudding to set aside, let cool down.

During this time the dough should rise "cap". In large mixing bowl sift 5 cups of flour. One Cup spread, set aside. Eggs lightly beat with a fork. In flour to make deepening, to pour the cooled milk-butter mixture, the yeast mixture and eggs. Knead the dough. The dough should be soft, but well off the hands, otherwise then it will be difficult to roll out into the reservoir. But beware: you can not pour the flour, and the scones will be too dense. What do you mean "the dough should come off the hands" according to my understanding? After a few minutes you will knead the dough, it will be because my skin is dry, but, nevertheless, when tearing off hands from the dough, dough, initially reluctant to otletevshemu, still remain in the bowl. But if it will come unstuck, almost without dirtying your hands, not sticking to them, then a lot of flour... it took me 5.5 stack. flour.

When I vamesii dough on hand will Plesner vegetable oil without smell, coat the finished dough. Put the dough in a warm place to rise. Obmenka to do.

The dough went very well.

When the dough has risen, place on floured cutting Board. Roll the dough into a rectangular layer thickness of about 0.5 cm to place it in the middle of the pudding, to level it. The filling needs to occupy a third square by the length.

Then gently put on the toppings, first one free edge of the dough, then the other.

It turns out the strip with the filling inside. It is not necessary nor precipiate or roll.

Baking sheet covered or greased baking paper or silicone Mat close. With a sharp knife cut the dough into transverse strips with a width of approximately 4 cm in Carefully, trying not to stretch and not wrinkle cut the strips, take them in turn with two hands and it's like "squeeze", a little twisting on both sides. Convenient to do it directly on the pan immediately and put.

How to put all the buns curls, leave them in a twenty-minute delay, including at this time the oven to warm up. The temperature of 200-220 C. After proofing, put the pan in heated oven. Remove the baking sheet with the finished rolls, cover the buns with a towel to cool.