Ingredients
550 g flour
25 g fresh yeast
125 ml of milk
125 ml of warm water
150 g of sugar
1 egg
80 g butter
1 teaspoon of salt
For lubrication
1 egg
50 g of milk
Method of preparation
1. Mix yeast, warm milk and 1 teaspoon of sugar, mix everything thoroughly and leave in a warm place for an hour.
2. After an hour, make the dough: knead the dough starter, flour, salt, sugar, egg, butter, and water by hand or with a mixer. The dough should be sticky and stretchy.
3. Let the dough rise in a warm room for about an hour and a half.
4. Preheat oven to 210°C.
5. Divide the resulting dough into parts of 60 g each and make balls.
6. Let the dough rise for another 20 minutes.
7. Roll the balls into a long thin roll, fold it in half and twist it together into a rope.
8. Make a circle and in the central part, twist the flagella into a figure eight.
9. Place the sfintsishor on a greased baking sheet and leave to rise a little.
10. Mix 1 yolk and 3 tablespoons of milk, grease the resulting sfintishori.
11. Place the baking tray in a preheated oven for 20-25 minutes, they should rise and brown.
12. Before placing the sfintsishor on the table, brush them with honey and sprinkle with sesame seeds, nuts or lemon zest (if the honey is hard, melt it in a double boiler).
