Aromatic Twisted Buns

Method of preparation: Knead a dough from the beaten eggs, the milks, the sugar, the salt and the yeast, which is added directly without dissolving. If using fresh yeast, dissolve it in the fresh milk and add it that way to the other products. Add the flour in parts, gradually, until it becomes a nice non-sticky ball of dough. I kneaded in the machine. Once the dough is ready, without letting it rise, take it out, form it into a rope and cut into equal pieces. Roll out each piece into an oval (it is not that important for it to be a perfect shape). Brush it with the melted butter. Sprinkle with spices and seeds of your choice, and cheese. Cut fan-like into thin strips (with a pizza cutter it is very easy), leaving the dough whole at the top edge. For me it was easiest to start rolling the little strips from right to left, and a little on the diagonal. If you imagine the 4 compass directions relative to the oval of dough, the rolling goes in the direction from north-east to south-west. This forms a twisted little rope, which you can gently pull to stretch a bit if it comes out short, and you curl the little rope into a snail. Arrange them in a small tray lined with baking paper and leave to rise in an oven preheated to 50 degrees and switched off, until they double their volume. They rise relatively quickly (about 30–40 min). When this happens, take out the tray, heat the oven to 180 degrees, brush each bun with the reserved yolk mixed with 1 tsp oil or fresh milk. Return them to the oven to bake until golden. Cool the buns on a rack, and during this time brush them on top with the melted butter!

I really like this way of forming knots, it goes relatively quickly, and the buns look interesting! I hope you like them too. Enjoy!