Recipe detail

Directions

First put divided fresh yeast into warm milk to activate the yeast bacteria. Put all the ingrediences apart from butter into a mixing bowl along with milk and yeast. Work out the dough. When the dough is well worked, add butter at the end and knead again until the dough is smooth.

Let the prepared dough rest for about 30 minutes.
Dough weight: 60g of dough + 30g of filling

Most often filling: jam and curd filling with raisins, butter crumble. Before baking, brush the cake with the yolk mixture and leave for 10 minutes. emerge.

Bake using the program above.