Milk mixed with water. Dissolve the yeast. Sift the flour. If not Manitoba, use flour of good quality or strong flour. Oil remove from the refrigerator 10 minutes before kneading. Cut into 3-4 pieces. I batch produced in KHP (7*5*12) to be Loaded into the bucket of everything except salt and oil. After 7 minutes, start adding butter piece by piece. Add salt. All knead until smooth.

The dough is soft, smooth, not sticky. The dough round, cover and leave for fermenting to increase in volume twice. Approximately 60 minutes the Dough at the beginning of fermentation.

The dough at the end of fermentation. Punch down the dough and split with weights for 20 pieces of about 20 grams.

Formed into balls and put them in the proofing, covered, for about 60 minutes. Balls have doubled in size. Bake in a preheated oven at 175-180 degrees for about 10 minutes. It is important not to fry to the crumb inside was soft and pliable. While the buns bake, whisk very cold cream gradually adding the powder. Add vanilla or any other favorite flavoring. Remove the buns from the oven, allow to cool to warm. To fill the cream with a syringe, making a puncture on the bottom. If leave to cool down completely so the cream does not fill. You need to fill until the crumb pliable. Put on the grid up a puncture and put on 15 minutes in the refrigerator. Turn and sprinkle with powder. All. You can remove the sample.