Moscow Sugar Buns

First, add the yeast and all the sugar to warm, but not hot, milk.

Cover with plastic wrap or a bag and set aside in a warm place for 15 minutes.

Add the egg and a pinch of salt to the softened butter and mix well. Combine this with our activated sponge and stir.

Gradually add the flour in batches and knead the dough. For convenience, lightly coat your hands with vegetable oil.

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

Leave the dough to proof for about 2 hours.

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

Roll out, brush with butter, sprinkle with sugar, and fold/roll up.

Set aside in a warm place for 20 minutes.

Brush the top with egg wash.