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First, we make sure that all the ingredients must be at room temperature.
I put the milk together with the sugar, salt and grated orange peel on the fire, stirring from time to time until the sugar melted. I let the mixture cool.
I sifted the flour at least once.
I dissolved the yeast in a little warm milk, I put a flour powder, and I let the mayo grow, in a warm place for about 10 minutes.
I put the warm yeast in the middle of the flour, mixing with a wooden spoon, I added the milk, eggs in turn, and at the end I started to incorporate the warm oil, kneading well for about 20 minutes.
I covered the dough with a cling film and a kitchen towel, and left it in a warm place, about 1 hour, when the dough doubled in volume.
On the board greased with oil I formed the grindstones, making soils that I twisted, resulting in the number 8. I put the rolls in trays lined with baking paper and greased with oil, leaving space between them so as not to stick to baking. I let it rise for 30 minutes, then I greased the rolls with the mixture of yolk, milk and vanilla sugar.
I baked the trays, one by one, in the preheated oven, for about 20 minutes, at the right heat.
While the cakes were baking, I prepared the syrup, boiling water and sugar for about 5 minutes from the first boil. I stopped the fire, and when the mixture calmed down I added the vanilla essence (a little rum worked).
I heated the honey on the steam bath.
When the rolls were baked, I let them cool a bit, then I passed them through the warm syrup, I greased them with warm honey, I passed them through the ground walnuts and I powdered them with a little cinnamon.
I placed the rolls nicely in a tray, and lightly poured the remaining syrup. I let it soak for about 1 hour.