From semolina and milk to cook semolina porridge. Allow to cool to lukewarm. Add yeast and sugar, stir.
Add egg, salt, vanilla and softened butter, mix.
Add the flour. Knead dough.
Leave the dough in a warm place, covered with a towel for 30 minutes.
Then knead the dough and leave for another 20 minutes.
Divide the dough into 4 parts.
Roll out each part of the dough into a layer 5 mm thick.
Grease the rolled dough with melted butter and sprinkle with sugar. Sugar for topping can be mixed with cocoa or cinnamon.
Cover with the second rolled dough. Roll a little with a rolling pin.
Then again brush with butter and sprinkle with sugar.
So to put all the dough layers.
The last layer of dough on top do not sprinkle with sugar and do not lubricate with oil. Roll with a rolling pin.
Divide into 8 parts.
On each part to make an incision.
The widest part to take.
Turn the sharp corner around its axis once through the incision made.
Formed buns put on a baking sheet, leave to proofing for 20 minutes.
Grease with egg and bake at 180 degrees for 25-30 minutes until Golden.
Very tender and soft is obtained baking on manna dough. And also baking from such a test does not stale for a long time.
Enjoy your tea, friends!