INGREDIENTS:
For the dough:
1 kg of flour;
50 g of fresh yeast;
500 ml of milk;
100 g of butter;
250 g of sugar;
5 egg yolks;
a teaspoon of salt;
lemon peel;
orange peel;
2 bags of vanilla sugar.
For the filling:
250 g of chopped walnuts;
5 egg whites;
100 g of sugar;
2 tablespoons of cocoa powder;
a pinch of salt;
bottle of rum essence.
METHOD OF COOKING:

1. Prepare the ingredients for the dough: sift the flour 3 times through a fine sieve. In this way, you will get a lush and airy yeast dough.
2. Remove the butter from the refrigerator 60 minutes before use to allow it to come to room temperature.
3. Heat the milk and add lemon, orange and vanilla sugar to it.
4. Mix egg yolks with sugar in a separate bowl until the last ingredient is completely dissolved.
5. Prepare the dough: mix yeast, a teaspoon of sugar, 3 tablespoons of warm milk and a tablespoon of flour until smooth.
6. Prepare the dough: Put the flour in a large bowl. Make a hole in it and pour the dough there. After 10-15 minutes, when the yeast activates, add a pinch of salt, warm milk and yolk mixture.
7. The secret of loose dough is good kneading. The dough should be kneaded for 30 minutes. At the same time, grease your hands with soft oil from time to time.
8. Cover the resulting dough with cling film and let it rise for about 60 minutes in a warm place.
9. Prepare the filling: beat the egg whites with a pinch of salt to a stable foam, gradually adding sugar.
10. Mix ground nuts with cocoa powder, rum essence and protein foam. Mix gently, with circular movements directed from the bottom up, so that the protein foam does not lose its volume.
11. After the dough has risen, divide it into 4 equal parts. Dust the work surface with flour.
12. Spread each piece of dough into a rectangular shape the same length as the baking sheet. Spread ¼ of the nut filling evenly on each top. Roll each top in the form of a roll, then braid 2 rolls, getting a bundle.
13. Line the baking sheet with oiled baking paper. Put the cakes in them and let them rise for some time in a warm place. Then brush them with an egg beaten with a teaspoon of sugar.
14. Bake the muffins for 60 minutes in an oven heated to 180°C. Do not open the oven door during the first 20 minutes of baking. Check their readiness with a toothpick.
15. Remove the muffins from the oven. Spray them with water and cover with 2-3 towels (preferably cotton). Let them cool.

Serve the buns with tea and enjoy their pleasant taste and consistency in the company of friends who will not mind sharing this recipe!

We wish you a pleasant appetite in the circle of your loved ones!