The butter and egg to get it out of the fridge in advance.
In milk dissolve well yeast and a teaspoon of sugar, add 2 tablespoons of flour, mix well, leave for 5 minutes.
Grind the egg separately in a bowl with vegetable oil, sugar, salt and vanilla sugar.
In the milk-yeast mixture, add a glass of sifted flour, mix, pour the egg mixture.
Add half the norm of butter, stir well to the oil evenly distributed, then add another half Cup sifted flour, stir, add rest of butter and flour, knead the dough well on the table, sprinkle with flour, then pour it into a oiled pan, cover and put in a heat for 1 hour, maybe a little more so that the dough is well risen.
While the dough is suitable, cook the pudding, as indicated on the package, put it in a bowl, stir occasionally, so that it is not covered with a crust.
Put the dough on the table sprinkled with flour, divide it into 7 parts, roll out each part into a layer, put a little pudding in the middle.
Then roll up the tubes, slightly stretching the edges, so do all the workpieces.
Baking sheet lay parchment, grease it with butter.
Now each tube in the pan to roll in “snail”, edge to bend under the bottom.
Cover the rolls with foil, and leave for final rise for 20 minutes.
The oven to turn 180 degrees, rolls lubricate the whipped egg, put in a warm oven, not waiting until she’s warmed up, otherwise the rolls may burst from the heat.
Bake until a light spool appears, then add the temperature to 200 degrees and bake until ready.
Get buns from the oven, immediately sprinkle with powdered sugar, you can grease with syrup.
Enjoy your tea!