Preparation
Pour flour into a container, make a well, add yeast, sugar and a little lukewarm milk and let it rise. Pour salt, oil and the rest of the milk into the yeast and knead the dough. Make it well to get a smooth dough that does not stick to the pan.
Leave in a warm place to rise.
Knead the resulting dough on a floured work surface, divide it into 5 equal parts and make a ball from each. Leave for 10 min. to rest.
Roll out each ball to the size of a shallow plate, coat 4 with softened margarine and stack one on top of the other, and finally place the uncoated fifth.
Then roll out the dough into a circle with a diameter of up to 45 cm. Cut a ring about 2-3 cm wide from the circle.
Cut the remaining circle into 16 equal parts.
Twist, but not like rolls, but to go straight along one side of the triangle.
Arrange in a pan, coated with oil or margarine, with the wider side along the edge.
The pan in which I baked is 26 cm in diameter.
Cut the ring into 4 equal parts, make roses and place in the middle of the bowl.
Leave in a warm place to rise, coat with whipped egg yolk, sprinkle with sesame seeds and bake at 200 C, when it starts to brown, reduce to 180 and bake until the end, about 45 min.
There were questions about whether the dough can be mixed in the evening and then just put in the oven in the morning. CAN. I kneaded the dough in the evening, when it came, I folded the scone, left it to rise in the pan, covered it with cling film, and put it in
the fridge on the lowest rack. In the morning, I took it out, left it for about 30 minutes at room temperature, coated it with egg yolk, sprinkled it with sesame seeds, put it in the oven and it was just as good as if it had just been assembled.
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