Estonian pie

Structure: 8g dry yeast 1-2 tablespoons of sugar 150ml milk 1 yolk About 300 grams of flour A pinch of salt 30g butter For sprinkling: 70g sugar 2 teaspoons cinnamon 50g butter Cooking: Add sugar and warm milk (about 36 ° C) to the yeast and stir. Then add the sifted flour (100 g), mix until smooth. We leave the bowl with the dough warm for 15-20 min. In the meantime, melt the oil so that it has time to cool to room temperature. We take the egg out of the refrigerator in advance to be at room temperature.