Moscow Plyushka

Warm the milk and mix with water. Add yeast, 1 tablespoon of sugar, and some flour to make a loose batter—about the consistency of pancake batter.

Let the sponge rise in a warm place for 30 minutes.

Separate the egg whites from the yolks. Add sugar, cornstarch, vanilla extract, and vanilla sugar to the sponge along with the yolks.

Mix the dough, gradually incorporating flour. At the end, work in the softened margarine.

Place the dough in a warm spot for 2–3 hours (for fluffy plyushkas, let it rise multiple times).

Cut the dough into strips, shape into balls, and let them rest for another 30 minutes.

Shape the plyushkas into hearts: roll out each ball into a thin round, brush with oil, and sprinkle with sugar. Roll it up, fold in half, and cut down the middle. Separate the two pieces—you'll get a heart shape.

Let them rest one more time for 30 minutes.