Warm water and it blurs the live yeast. Add 1 tbsp of sugar and a pinch of salt. Pour provided for Mayan flour mixture. You should get a thick porridge. Leave to rise. Milk (warm, about 40 C) is mixed with the eggs and the oil. Mix well. Was then added to the dose sifted flour and salt with powdered sugar. During the middle pour Mayan mixture. Doomesva with flour to yield a medium hard dough. Rise for about 1 hour (depending on the room temperature). The risen dough is divided into 2 balls. Take a ball sharpening on crust thickness of about 0.5 cm., Dab with butter, sprinkle with cinnamon and chopped walnuts. Wound on a roll. Roll is cut into thick slices about 2 cm. The resulting pieces are placed on a greased tray with butter, cover with 1 yolk away with 2 tbsp milk. While brushed lightly pressed. Bake pinking. I roast them at 200 C without a fan for about 15 minutes. The syrup is prepared by mixing 1 liter of water 1 kg of sugar. This mixture is placed on the stove until it boils. Then retired from the fire. Allow to cool slightly and added her first capsule vanilla. Melchetata must be completely cool. The syrup must be completely cooled before you pour on them. * It is the amount of flour to be absorbed more or less than that. The leading indicator is the texture and firmness of the dough. Should be medium hard.