When I was a child I was always fascinated about these little braided buns and watched with big eyes my mom making them. I still love the smell of the old piece of paper where the recepie is written. These braided buns you can eat with marmalade, honey or on their own, but traditonally we fill them with a butter-cheese-cream with a hint of onion and Hungarian paprika paste.
1000 g flour
6 dl milk
50 g sugar
2,5 tablespoon salt
50 g yeast
6 tablespoon oil
250 g butter
Warm milk a bit, it should be lukewarm.
Crumble yeast in a bowl, add sugar and lukewarm milk.
Wait until yeast "swim" on top.
Sieve flour, add eggs, salt and knead a dough.
As soon as it is kneaded well add oil and knead on as long as your hands are almost clean.
Leave for an hour in a warm place.
Roll out dough and with a glass or a cookie cutter cut circeles out of it.
Preheat oven to 200°C.
Take each time two circles and braid. Brush each with egg, so that it gets a nice colour.
Melt butter, and after the buns are already red pour melted butter on them and put back for a short while.
For the filling:
250 g butter
200 g grated ementaler cheese
1 small onion, grated
1 teaspoon hungarian goulash cream
Mix butter with grated cheese, onion and goulasch cream.