Yeast is diluted with 3/4 cup (150 ml) of fresh milk was added 1 tbsp (10 g) of sugar and flour to give kashitsa and allowed to warm. Of very low heat whisk the eggs with the remaining sugar until white. Add the remaining milk, lemon zest (or vanilla) and a few drops of rum or brandy. In a large bowl place the flour and pour it rise yeast, sprinkle with a pinch of salt, add the egg mixture and knead until a soft dough, from time to time hands are dipped in melted fat. The dough does not fight hard but stretched collected a ball again and stretched well into the depletion of fat and a smooth dough. The dough is sprinkled with flour, cover and leave in a warm place to rise - until doubled in size. Tear the dough balls the size of an egg, each roll slightly and rolled up as a roll. Finished buns leave in a warm place to rise a little and bake in a moderate oven. Optional can put stuffing jam of your choice and chopped walnuts in rolls in winding.