Sliven-style milinki

Traditional Bulgarian soft bread balls (milinki), dipped in melted butter and topped with a buttery glaze.

Ingredients

200 мл	water
2 с.л.	olive oil (or oil)
1 ч.л.	sugar
1 ч.л.	salt
5 г	dry yeast (or 15 g fresh)
350 г	flour
30 г	melted butter
50 г	soft butter (for the glaze)
3 ч.л.	flour (for the glaze)
3 ч.л.	water (for the glaze)
1/2 ч.л.	salt (for the glaze)
1/2 бр.	beaten egg — half for the glaze, the other half to brush after rising

In the bread machine container combine 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, oil and sugar).
Start the "Dough" programme and gradually add the rest of the flour — until you get a smooth, 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 fan for 10–15 minutes, or until the dough doubles in volume. (If kneading the dough by hand — add the liquid to the dry ingredients and knead to a smooth, firm dough.)
Grease a medium tray — mine is about 25 cm.
Prepare the glaze: to the soft butter gradually add a spoon of flour and a spoon of water at a time (alternating them) and finally salt, stirring constantly.
Shape the risen dough into balls the size of a small walnut, dip in the melted butter and arrange in the tray one next to another.
Brush generously with the glaze and leave to rise. (Note: I once forgot the butter glaze and arranged the balls straight into the 45°C oven to rise — I brushed them already risen, but it did not spoil their great taste; they seemed even fluffier.)
While the milinki rise, heat the oven to 180°C or 170°C fan.
Brush the risen milinki with beaten egg and bake 30–35 minutes — until golden.