Easter buns made of yeast dough with egg recipe with photos step by step

Ingredients

	Flour — 3.5 cups (500-550g) + —
	Dry active yeast — 6 g take the tested ones, check the shelf life (if fresh -30 g)
	Milk — 1 cup
	Sugar — 2-4 tablespoons (to taste)
	Eggs — 1+9 pieces 1 — in the dough, the rest for buns
	Butter — 2-3 tablespoons (melted) can be replaced with vegetable oil
	Orange peel — from 1 fruit and/or flavoring
	Salt — a pinch
	Almond petals — 50 gr
	Chicken yolk — for greasing

All ingredients should be at room temperature.

6 g Dry active yeast, take the tested ones, check the shelf life (if fresh -30 g)

1 cup Milk

2-4 tablespoons (to taste) Sugar

1+9 pieces of eggs 1 — in the dough, the rest for buns

2-3 tablespoons (melted) butter can be replaced with vegetable oil

with 1 fruit Orange peel and/or flavoring

a pinch of salt

50 g Almond petals

to lubricate the chicken yolk

How to make Easter buns from yeast dough with egg

I cook original buns for Easter! The method of making yeast dough is sourdough. Long, but proven. So cook boldly — everything will work out! Take only good yeast with an expiration date margin. Do not use already opened yeast (opened yeast retains quality for about 1 month).

Step-by-step recipe

1.	Pour 0.5 cups of warm milk into a bowl (temperature, about 30-35 C). Add yeast, a tablespoon of sugar and 2 tablespoons of sifted flour.
2.	Mix everything together. Put in a warm place, leave for 20-30 minutes.
3.	Break the egg into a deep bowl, pour in the remaining sugar and salt. Add the remaining warm milk and melted butter. Beat well with a whisk. Remove the zest from one orange and add to the dough, mix (you can add flavor — it turns out very fragrant). Add the flour sifted through a sieve in portions. Knead a soft dough. Put the dough in a large bowl, pull the food wrap and put it in a warm place.
4.	As the dough came up, we crumple it and put it back in a warm place for the second rise.
5.	With good fermentation, the dough rises evenly, without breaks. The whole climb takes 1.5-2 hours (if the place is warm, without drafts). The dough turns out elastic, does not stick to the hands.
6.	Wash the eggs. Form small balls from the dough.
7.	From each ball we make a flagellum with a diameter of about 2-3 cm.
8.	We connect the two ends, twist them together and connect them in a circle. Immediately spread on a baking sheet covered with parchment paper, Spread an egg in the middle.
9.	Grease the buns with beaten egg yolk.
10.	Sprinkle with almond petals. Put the Easter buns in the preheated oven for 20-30 minutes. Bake at 180 degrees.
11.	We take out the baked buns. Here is such a beauty has already turned out!
12.	We paint the eggs with food paint in the desired color.
13.	Bon Appetit! Happy Easter!

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