You will need
    • flour - 500-600 g;
    • dry yeast - 2 teaspoons;
    • milk - 1.5 cups;
    • eggs - 4 pieces;
    • sugar - 1/2 Cup;
    • vanilla sugar - 1 packet;
    • homemade cream - 2 tablespoons;
    • vegetable oil - 2 tablespoons;
    • salt - 1/2 teaspoon.
Prepare the dough: warm the milk to a temperature of 37-38 degrees and pour half into a bowl. Sprinkle the yeast evenly distributing them over the surface of the milk, and add 1 teaspoon of sugar. Mix well and add flour to make a dough consistency reminiscent of liquid sour cream . Put in a warm place to rise for half an hour, covered with a clean towel. The dough is ready if it has doubled and it appeared the cracks.
Sift the remaining flour into a large bowl, add salt and mix well. Then make a hole in the mound of flour to pour it the yeast mixture and remaining warm milk, then put the yolks of three eggs, sugar, vanilla sugar and cream. Knead a soft dough, then add the vegetable oil. Knead it for a long time until will cease to stick to hands. Put the dough in a bowl, cover with a clean towel and put in warm place to rise for 40-50 minutes. During this time, its volume will increase in 2-2,5 times. The well-risen dough from the fingers holes will remain and not be aligned. Ebonite the dough and leave to rise once more.
Remove the finished dough and have it on rolls - roll into small balls and nadsekite them with a knife on top of the cross pattern to not crack when baking. Place buns on oiled cookie sheet at a small distance from each other and brush the top and sides with egg, whipped with sugar and oil ( teaspoon of each). Give them a time for 10 minutes and bake in the oven at 200 degrees for about 20-25 minutes. When the buns bake, cover them with a towel and leave for 15 minutes - the crust on top will become soft.