Aromatic twisted buns

1. Knead a dough from the beaten eggs, the milks, the sugar, the salt and the yeast — the yeast is added directly, without dissolving it. (If using fresh yeast, dissolve it in the fresh milk and add it that way to the other ingredients.)
2. Add the flour in parts, gradually, until it becomes a nice non-sticky ball of dough. (I kneaded in the machine.)
3. Once the dough is ready, without letting it rise, take it out, shape it into a rope and cut into equal pieces.
4. Roll each piece into an oval (the exact shape does not matter much). Brush it with the melted butter.
5. Sprinkle with spices and seeds of your choice, and cheese.
6. Cut fan-wise into thin strips (a pizza cutter makes it very easy), leaving the dough whole at the top edge.
7. I found it easiest to start rolling the strips from right to left, and slightly at a diagonal. If you picture the 4 compass directions relative to the oval of dough, the rolling goes from northeast to southwest. This forms a twisted rope, which you can gently stretch a little if it comes out short, then curl the rope into a snail.
8. Arrange them on a tray lined with baking paper and leave to rise in an oven preheated to 50°C and switched off, until doubled in volume. They rise fairly fast (about 30–40 min).
9. When this happens, take the tray out, heat the oven to 180°C, and brush each bun with the reserved yolk mixed with 1 tsp oil or fresh milk. Return them to the oven to bake until golden.
10. Cool the buns on a rack, brushing them on top with the melted butter meanwhile.

I really like this way of shaping little knots — it is fairly quick and the buns look interesting! I hope you like them too. Enjoy!