Ramadan buns (Pitaljke)

Great buns that we liked a lot, still warm from the oven when they smell nothing better. They are mostly sold in bakeries in my hometown in the month of Lent, they are not to be bought here, so I reworked my Yogurt Bun recipe a bit and got my favorite questions, which I will only prepare like this from now on.

Preparation steps

Mix the flour with the salt in a larger bowl, then make a depression as in the picture. Heat the water and milk to be lukewarm, then pour in the yeast and pour over, mix with a spoon and leave to stand for 10 minutes.
Now add oil and yoghurt and mix well with a wooden spoon for about 10 minutes, so that everything is nicely combined. Cover with a kitchen towel and leave the dough to rest until the volume has doubled, they start to appear as smaller bubbles over.
Prepare 2 baking trays lined with baking paper. Turn the oven to 250 degrees to heat well, so it must be hot. Fold your hands well and tear off a slightly larger piece of dough that you will immediately put on the baking sheet and, if necessary, shape to get thinner buns as in the picture (I can make them a little thicker as who likes, they were great for me like this).
Coat them with a little water and sprinkle with sugar. Bake the buns for 5-8 minutes until the desired color, until slightly browned.