I take out all the products in advance and measure them out.
For kneading the dough I will use sunflower oil.
In a deep bowl, pour the egg white (the yolk is removed to the refrigerator). I pour in sunflower oil, add salt and sugar. I heat the milk a little and also pour it into a bowl.
Mix the ingredients until smooth.
I mix the flour in advance with fast-acting yeast. Gradually pour the flour into the liquid mixture and begin to knead the dough.
Knead the dough for about 10-12 minutes. It should gather in a lump and stop sticking to your hands. The dough will be soft and elastic.
I transfer the finished dough to a clean bowl, tighten the top with cling film. I put in a warm place "approach".
The dough should increase in volume at least 2 times.
Raisins and dried apricots are thoroughly washed and dried. I cut dried apricots into small pieces.
"Coming up" dough obmenu. I divide it into 6 equal parts. Each piece is rolled into a rectangular layer (about 15 by 20 cm).
I lubricate the rectangle with butter.
Spread raisins and dried apricots evenly on the dough with butter. I press them a little into the dough.
I roll the dough into a roll (on the long side). With a knife, I make a cut in the middle (but not to the end).
I slightly turn the strips in slits up. Then I weave the strips into a "pigtail".
I turn the "pigtail" into a circle and fasten the ends. It turns out a bun "Curl".
Similarly, I form all 6 buns. Top them with egg yolk. I put them on a baking sheet covered with parchment.
I put the buns to bake in a preheated 180 degree oven for 15-20 minutes.