How to make
Dissolve the yeast with a spoonful of sugar in the mixed and slightly warmed milk and water.
Let it activate and during this time sift the flour twice, make a well and beat one egg and the white of the second one inside. Put the salt, powdered sugar, vanilla and oil, as well as the activated yeast.
Knead a smooth medium-soft dough and using a mixer, mix it for at least 10 minutes. Shape it into a ball and leave it in a warm place for 1 hour, by covering the bowl with a towel.
The risen dough should have doubled or tripled in volume. Place it on a floured surface and divide it into 4-5 parts and form a ball from each of them. Melt the butter in the microwave or on the stove over very low heat. Also prepare the filling by mixing the brown sugar with the cinnamon and cocoa.
Roll out a thin round crust from each ball and with a sharp knife make a cut from the center towards the end, like a radius of a circle. Spread generously with melted butter and sprinkle with the sugar mixture. Begin to roll by grasping at one cut section and work in a circular motion to the end, achieving a roll.
Arrange the finished buns at a distance from each other on a greased or parchment paper lined baking tray.
Let them rise again in a warm place and double their volume for at least 30-40 minutes, then spread with the beaten yolk, which we have left over from the second egg.
Preheat the oven to 360°F (180°C) without fan and bake until golden brown for about 20 minutes or until fully baked.
When they cool down, you can sprinkle them with powdered sugar.
Warm or cold, these aromatic buns will enchant you with their aroma. They turn out very fluffy and soft and are perfect for a morning or afternoon snack.
Enjoy!
