Slices "Broiche"

Products:

'40 Fresh yeast

500 g flour

'90 Melted butter

'40 Sugar

1 packet of vanilla sugar

2 eggs

2 pinches of salt

100-130 ml milk

1 egg yolk

With 1 liter of fresh milk

Preparation:

• In a small bowl, crushed yeast was added to 1 l of sugar, 2 to 3 l with flour and l of warm milk.

• The mixture was stirred and the roof.

• Allow to warm for 10 minutes.

• Separately, in a large bowl sieve the flour, add effervescent yeast, sugar (including vanilla) melted butter.

• Eggs are broken down lightly with salt and pour into the flour.

• blended into a soft dough by adding warm milk gradually rest.

• Place dough in an oiled bowl and cover.

• Allow to warm to 20-30 minutes.

• risen, the dough was divided into 30 equal pieces (1 = 30 g).

• Each of the oval roll cake, the ends of which are cut into two (to give the wick 3).

• Knit is kosichka, the end to the hem, and is formed into a round loaf.

• shaped cakes arrange in greased and floured pan.

• Cover and leave for 10 minutes.

• Spread with beaten egg yolk with milk (or egg).

• Bake in a preheated oven at 200 C for 18-20 minutes.