Mix the flour, salt, sugar and yeast, add the milk and egg, stir until smooth and knead the dough, gradually adding half of the softened butter. ( I do this in the bread maker). The finished dough should be smooth, soft, shiny, and almost sticky. Put the dough in a clean bowl, cling film and leave to come here for an hour and a half in a warm place. The dough should approximately double in volume. Ebonite the dough and remove overnight in the refrigerator.

In the morning remove the dough.

Roll out the dough into a sheet measuring roughly 20x30 cm and about cm thick.

Cut the sheet lengthwise into 8 strips with a length of 30 cm. Pull strip a length of 40-60 cm, twist into a spiral around its axis, then wrap in roll.

Pull the strips a length of 40-60 cm, twist into a spiral around its axis, then wrap in roll.

Egg shake and brush out our curls.

Make the filling, mix sugar with curd and add 3 tablespoons stirred egg

Selling in the center of the spirals holes and put the stuffing. Put on the proofing in a warm place for an hour. Bake at 200 °C.

Bake at 200 °C.