Pinwheel buns made from yeast dough with eggs without milk

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   Mix flour, 2 tbsp. sugar, yeast and salt. Be sure to sift the flour.

2. STEP 2

   

   Add warm water to dry ingredients. It's best to stir lightly to get the yeast and flour to work together.

3. STEP 3

   

   Add oil.

4. STEP 4

   

   Knead the dough first in a bowl, and when it has absorbed all the flour, move to the table or board. The better you knead the dough, the tastier, softer and airier the buns will be. In general, kneading the dough takes about 30 minutes. Place the dough, smooth and pleasant to the touch, in a bag or in a bowl under film and leave to rise for 1 hour (or twice as long, it depends on the temperature and the quality of the yeast and flour).

5. STEP 5

   

   Transfer the finished dough to a board and knead.

6. STEP 6

   

   Divide it into 4 parts, leave one, and put the rest under film so as not to weather.

7. STEP 7

   

   First knead and then roll out the dough into a rectangle.

8. STEP 8

   

   Mix the remaining sugar with cinnamon and sprinkle a quarter of this mixture over the dough in an even layer.

9. STEP 9

   

   Roll into a roll and pinch.

10. STEP 10

    

    Cut into slices about 3 cm thick. Do all these operations with the rest of the dough.

11. STEP 11

    

    Pinch one side of each roll, straighten the other side and place all future buns on a baking sheet, pinched down. Cover the baking sheet and let the buns rise. Brush each bun with egg. If you're vegan or fasting, there are several options. The first is to lubricate with sweet strong tea. The second is not to lubricate at all. The third is to grease with water and sprinkle with sugar. Fourth - grease with sugar syrup.

12. STEP 12

    

    Bake the buns in an oven preheated to 180 degrees for about 30 minutes, until golden brown.