Sift the flour together with the yeast SAF-MOMENT for muffin (used the whole pack of yeast).

Cream and butter at room temperature slightly warm, so the butter was melted, in the process of mixing it evenly mixed with the cream. Boil is not necessary! Use warm!

Sugar, vanilla sugar, salt, lemon juice, beat eggs.

Mix all the prepared ingredients and knead the dough. The dough I kneaded a stationary mixer with an attachment "hook" first, at low speed, then on medium for about 10-15 minutes. In the process of kneading, I added in excess of a few tablespoons of flour because the dough is gathered around the nozzle - it was watery. The dough is smooth but sticky and stringy! Here an important point is the dough difficult to knead by hand, so if there is no stationary mixer, you can use a hand mixer with attachments for the dough and knead the specified time! If you use KHP for kneading, then the entire portion should be divided into 2 parts. If HP blades short, you will need a silicone spatula to help with the kneading, should form the bun (not tight!). Perhaps the addition of flour, but the dough with flour to score not needed!

Put the dough to rise (cover with a cloth or plastic) and increase in the amount of 2-3 times, for me, the process took about 1.5 hours.

Then punch down the dough and knead well for 10-15 minutes. The dough should be well behind the walls of the vessels to be smooth. To supply lift and increase in volume.

Then again, punch down and knead for 5-10 minutes. To ignore such a long kneading at each stage is not necessary, as it is one of the main components of successful baking!

The bottom and sides of the form to lay baking paper, fill to 1/3 and put in the delay.

When the dough rise, then put in a preheated 160 C oven for baking, after 10-15 minutes the temperature was raised to 180 C. Focus on the characteristics of your oven!

Bake until the samples on dry splinter. Top decorate according to your taste.