Mix flour, salt, sugar and yeast, add milk and egg, stir until smooth and knead the dough, gradually adding softened butter. ( I do it in the bread machine.) The finished dough should be smooth, soft, shiny and almost not sticky. Put the dough in a bowl, tighten the film and leave to approach for an hour and a half in a warm place. The dough should approximately double in volume. Ebonite the dough and remove overnight in the refrigerator.
In the morning, remove the dough.
Roll out the dough into a sheet about 20x30 cm in size and about a centimeter thick.
Cut the sheet lengthwise into 8 strips 30 cm long. Pull the strips up to 40-60 cm long, twist in a spiral around its axis, then wrap in a roll.
Pull the strips to a length of 40-60 cm, twist into a spiral around its axis, then wrap in a roll.
Shake the egg and grease our curls.
Make the filling, mix sugar with curd and add 3 tablespoons stirred egg
Push in the center of the spirals pits and put the filling. Put on proofing in a warm place for an hour. Bake at 200 °C.