Sugar Buns

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

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

Prepare the enriched dough base: add the egg and a pinch of salt to the softened butter, mix everything together, then combine with the activated yeast mixture and stir.

Gradually add the flour in batches and knead the dough; lightly grease your hands with vegetable oil to make this easier.

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

Leave the dough to proof in a warm place for about 2 hours.

Next, divide the dough into equal portions of approximately 60g each.

Roll out each piece, brush with butter, sprinkle with sugar, and fold; let them rise in a warm spot for 20 minutes, then brush the tops with beaten egg.