How to make
The flour is sifted.
The milk is mixed with salt and it is slightly warmed.
Make a well in the flour and add the eggs without the yolk, sugar, yeast and milk in it.
Knead a soft dough, which is placed in a greased bowl. Cover it with cling film and leave it to rise.
The risen dough is lightly kneaded and rolled out into a rectangle with approximate dimensions of 16x20″ (40x50 cm).
The crust is smeared with soft butter. It is rolled and the roll is cut in half lengthwise.
Each half is wrapped into a spiral shape, with the cut side facing out.
The rolled up rolls are placed one on top of the other in a container with a diameter of 8″ (20 cm) and a height of 4″ (10 cm).
The puffy cruffin is left to rise.
Spread it with the separated yolk.
The cruffin is baked in a preheated oven at 320°F (160°C) for 50-55 minutes.
After the cruffin is baked, it is spread with butter.
