Sliven-Style Milinki

Method of preparation: In the container of the bread machine mix the water, sugar and olive oil (or oil). Mix part of the flour with the dry yeast and the salt and add to the liquids (if using fresh yeast — crumble it and add it together with the water, olive oil and sugar). Activate the "Dough" program and gradually add the rest of the flour — until you get a smooth and firm dough. After the signal to add nuts, transfer the dough with the container, covered with cling film, into an oven preheated to 45 C or 40 C with fan for 10–15 minutes, or until the dough doubles in volume. If kneading the dough by hand — add the liquid ingredients to the dry ones and knead to a smooth and firm dough. Grease a medium-sized tray — mine is about 25 cm :) Prepare the topping: to the soft butter gradually add one spoon of flour and one of water at a time (alternating them) and at the end add salt, stirring constantly. From the risen dough form little balls the size of a small walnut, dip them in the melted butter and arrange them in the tray one next to another. Brush generously with the topping and leave to rise. Since I'm very quick ;), I got distracted, arranged the balls in the tray and popped them into the oven preheated to 45 C — to rise, completely forgetting about the butter topping on top... So we spread them already risen, but even that did not spoil their great taste — and they seemed to become even fluffier... While the milinki are rising, heat the oven to 180 C or 170 C with fan. Brush the already risen milinki with beaten egg and bake 30–35 minutes — until golden.