Combine the sponge starter ingredients in the warm liquid, mix and leave in a warm place for 15-20 minutes until bubbly and risen.

Sift half the flour into the starter, add the eggs and melted butter, mix with a fork. Gradually add the remaining flour and knead a smooth, elastic dough, finishing with the vegetable oil.

Shape the dough into a ball and leave in a warm place for 1 hour.

Punch down the risen dough and divide into 10 pieces. Roll each one thin, brush with vegetable oil and sprinkle with sugar and cinnamon.

Roll each piece up, fold both sides toward the center and pinch. Use a knife to cut on both sides, leaving a full centimeter uncut in the center.

Turn out the wings on both sides and place the buns on a baking sheet.

Let proof for 30 minutes, brush with the yolk and bake for 30 minutes in an oven preheated to 200°C.

Let the finished buns cool. Enjoy!