Name: The softest crescents like from cotton from the finest dough recipe
Ingredients: 2 cups of milk; ¾ cup of oil (180 ml); 2 egg whites; 1 tablespoon of granulated sugar; 1 pack of dry yeast; approx. 890 -900 g all-purpose flour (I used half all-purpose and half semi-coarse); 1 teaspoon of salt; 2 egg yolks for brushing; flavored quark; plum jam; poppy seeds

Pour the milk and oil into a saucepan, add the sugar, egg whites, yeast and mix.

Add half of the sifted flour, stir and add the other half of the flour.

Mix into a uniform dough – the dough is soft and sticky.

Transfer to a floured work surface, where we knead and add flour as needed.

Knead into a single loaf.

Place the loaf into an oiled bowl and coat the dough itself with oil.

Cover with a plastic bag or cling film and let rise in a warm place – the dough will double in volume.

Divide the risen dough in half. Divide half of the dough into 4 buns and cut each in half, so from one half of the dough you get 8 pieces (buns).

While working with one, cover the other buns and the remaining half of the dough so they don't dry out.

Roll out the buns, spread filling on one half according to taste (savory or sweet) and cut the opposite side of the dough with a pastry wheel or knife.

Roll them up and twist the ends (to form a crescent shape).

Place the prepared rolls on a baking sheet lined with parchment paper.

While the oven heats up, cover them. Then brush the rolls with egg yolk.

Bake at 190 degrees until golden, approx. 15 minutes.