Make sure all the ingredients are warm, otherwise they won’t rise well. The fully kneaded dough (with egg and butter) can be covered and left overnight in a cool place or put in the refrigerator. In the morning, let the dough warm up and cook further according to the recipe.

• Make the dough for the sponge. Mix half of the flour, a pinch of sugar and all the yeast powder. Add warm milk and stir.

• Cover the mixture and leave in a warm place for 40 minutes.

• Then add the remaining sugar, softened butter, and the egg.

• Knead the dough thoroughly (we kneaded it in a stand mixer, if you do it by hand you may need more flour). Cover the dough and leave it in a warm place for 1 hour to 90 minutes.

• Allow the dough to rise (it should grow to be 1.5 or 2 times the size).

• Roll the dough out in a rectangle on a floured surface.

• Spread jam over the dough.

• Cut the dough into strips, fold each strip in half (jam inside) and pinch it together. Roll them up into spirals, figure-8s, pretzels. Cover the dough pieces and leave them in a warm place for 30 minutes.

• After that, brush the dough pieces with the egg wash, if desired, and bake them at 180 °С for 25 to 30 minutes (until golden brown).

• Remove the buns from the oven, cover them and allow them to cool down. To make the frosting, mix the sugar powder with the water, milk or lemon juice, until you have something thick but pourable. Spread it over the buns.