Twisted buns with cream

300 g flour
some flour to choose? we'll show

70 g sugar

70 g butter

20 g fresh yeast

1 egg

? lemon (zest)

glass ? sera

vanillin

Filling:

50 g butter

2 Art. l. sugar

? h. l. ground cinnamon

For the cream:

350 ml milk

40 g butter

2 egg yolks

1 egg (for smearing)

? lemon (peel, cut in the form of a tape)

2 Art. l. sugar

1 Art. l. flour

1 Art. l. starch

1 Art. l. lemon juice

Of all the ingredients for the dough knead the dough, cover it with foil and leave in a warm, so that it has come, for 2-3 hours.

Milk cream bring to a boil, put the lemon zest, a few minutes to boil, remove from heat, allow to cool, strain.

Flour cream mixed with starch, sugar and vanilla, pour a small amount of milk and mix.

Yolks lightly beaten, put in flour mixture, stir, pour the remaining milk, stir until smooth.

On low heat, stirring constantly, bring the mixture to a boil, immediately remove from heat - cream should thicken.

Add lemon juice and cream butter, whip.

Butter to melt the filling, mix with cinnamon and sugar, rub.

Roll out the dough layer of about 0.5 cm thick, spread the filling, fold into a roll, cut it into small pieces 3 cm thick.

Put the buns on a baking sheet, the laid parchment, oiled, cover with foil and leave for an hour, so they came.

Each bun make a well put cream coat with beaten egg bun.

Bake buns with cream twisted about 15-20 minutes at 180 degrees.