Chamomile buns or those for 9 kopecks.

Step-by-step cooking

1. Step 1:

   

   Warm up the milk to a warm state, 36-38 degrees. Pour yeast and 2 tablespoons of flour and sugar into the warm milk, mix and put in a warm place for 15 minutes.

2. Step 2:

   

   We will definitely sift the flour so that it is saturated with oxygen.

3. Step 3:

   

   When the yeast is activated, it will rise with a cap, add sugar, egg, yolks, softened butter, vanilla sugar and salt to the mixture and mix everything.You can knead the dough with your hands, in a bread maker, in a kitchen machine - in any way.

4. Step 4:

   

   Gradually add flour and stir.

5. Step 5:

   

   Knead the dough thoroughly, it should be soft and not stick to your hands. Place the dough in a bowl greased with oil, cover with cling film, a damp towel or a lid and leave to come to a warm place for 1 hour. You can, like me, in the oven, setting 40 degrees, you can in a slow cooker, at the battery, or by placing a bowl in another bowl with warm water.

7. Step 6:

   

   We will divide the finished dough into two parts, then each part into two more and so on until we get 16 pieces (each 120 g).Roll up the koloboks from them.

8. Step 7:

   

   We will prepare two molds with a diameter of 22 cm, lubricate them with oil, and put our balls in them in the form of "chamomile", in each mold eight pieces.Cover them with a napkin and put them in a warm place for proofing, for about 30 minutes.They should still increase in volume.

9. Step 8:

   

   Brush the buns with yolk mixed with two tablespoons of cream before baking. And bake the buns directly in the molds for 20-25 minutes at a temperature of 190-200 C, preheating the oven.

10. Step 9:

    

    Remove the finished buns from the mold and sprinkle with powdered sugar.And you can serve it to the table.Buns are obtained with a toasted shiny crust and a dough soft as fluff inside. Peers of the Soviet era remember their amazing taste, and if you did not happen to live at that time, be sure to cook - this is probably the best pastry. Bon appetit!