Moscow Sugar Buns

First, add the yeast and all the sugar to warm (not hot) milk and mix.

Cover with plastic wrap or a bag and place in a warm place for 15 minutes to let the yeast activate.

Prepare the enriched dough. Add the egg and a pinch of salt to the softened butter and mix well. Combine with the activated sponge and stir.

Gradually add the flour and knead the dough. Coat your hands with vegetable oil for easier handling.

The dough should turn out soft, not firm, and non-sticky.

Set the dough aside to proof—I use a warm oven for about 2 hours.

Next, divide the dough into equal portions (mine are 60g each).

Roll out, brush with butter (optional), sprinkle with sugar, and fold as shown in the video.

Let rise in a warm place for 20 minutes.

Brush with egg on top.