Twisted Buns
Ingredients
| 130 ml | yogurt | |
| 150 ml | water | |
| 80 ml | oil | |
| 1 tsp | 5 ml | salt |
| 1 tsp | 5 ml | sugar |
| 380-400 g | white flour | |
| 2 tbsp | 30 ml | whole wheat flour |
| 7 g | dry yeast | |
| — | egg, for brushing |
Instructions
If kneading in the traditional way, the sequence is the same.
The risen dough is divided into 6 parts, which are rolled out into long ovals. Each of them is cut lengthwise with a knife (best with a rolling cutter) into strips 1 cm apart, keeping the oval whole — that is, start a centimetre from one end and finish a centimetre from the other end. Then roll it up diagonally across the cuts, and shape the resulting roll like a snail.
The buns are left to rise again for 20–30 minutes (or as long as needed), after which they are brushed with beaten egg and baked in an oven heated to 200° until done.