Recipes

1. Let it rise in the fridge over night 2. Brush with milk and seeds 3. Bake at 160C

1. Make sponge with flour, water and yeast. Leave it to rise. 2. After rising add milk first and then the rest of ingredients 3. 1st proof at room temp, knock back 4. 2nd in the refrigerator for couple hours 5. Knock back again and add formed refrigerated butter

1. Cook sugar, honey, butter and soda until gets desired colour 2. Add whipped eggs 3. Add flour 4. Roll out in sheets 5. Mark with knife 6. Bake Sour cream filling here