Celtic brooch

Celtic brioche is a delicate, soft, fragrant pastry that will appeal to everyone without exception. Buns look very impressive, although the molding is very simple. Prepare these air brioche and you will be delighted with their taste!
Ingredients:
Wheat flour-350 Grams
Yeast fresh-21 Grams (if dry-7 g)
Egg yolk - 2 Pieces
Milk-140 Milliliters
Sugar-60 Grams
Vanilla sugar-10 Grams
The refined oil — 70 Ml
Salt-1 Pinch
Powdered sugar-2-3 St. spoons
Ground cinnamon — 1-2 Teaspoons
Sugar-2 Teaspoons (optional)
Egg white-0.5 Pieces (for lubricating buns)
Servings per container: 7-8
Prepare everything you need. Let's get started!
First you need to prepare the brew. To do this, combine warm milk with yeast, yolks, a teaspoon of sugar and two tablespoons of flour. Wait until the foam, then pour the remaining sugar, dissolve it.
Add a pinch of salt, vanilla sugar.
Add most of the flour, vegetable oil and start kneading the dough first with a spoon, then with your hands. Do not add a lot of flour, the dough should be light and uncool!
Cover the dough with a napkin and leave it warm for 40 minutes.
When the dough is suitable, precipitate his hands, roll out thinly into the reservoir, the thickness of 0.5 cm. Glass (diameter-8 cm) squeeze circles.
Put the circles on top of each other.
Carefully roll into a roll.
Cut the roll into two parts with a sharp dry knife.
Spread the petals of two flowers. And keep working on the rest.
Part of the buns can be made with cinnamon and sugar. To do this, place three circles overlapping each other, petrusite with sugar and cinnamon.
Roll into a roll, cut into two flowers, spread the petals.
Lay the baking sheet with parchment, form a bun of three flowers, pressing them a little to each other. Brush with egg white. Send in the oven for 15-20 minutes, temperature 170 degrees. The last 5 minutes I baked in the grill+convection mode.
Buns are ready. Time to adjust to your oven.
Cool the buns, sprinkle with powdered sugar and taste!