In a bowl, add 1 tbsp of the sugar (from the total amount), the yeast and warm milk, stir and let sit for 10 minutes to activate the yeast.

Sift 300 g of the flour with the salt, add the egg beaten with the remaining sugar and mix together.

Add the warm melted butter and knead the dough, gradually working in the rest of the flour.

Shape the dough into a ball and let it rise for 1.5 hours.

Divide the dough into 6 pieces of 100 g each, roll into balls and keep covered with plastic wrap.

Roll each ball out very thin into a long rectangle on a surface brushed with vegetable oil. Fold the top down to the middle and a little from the bottom, tuck in the corners and twist into a slingshot shape.

Join two slingshots together: place one down and cover it with the second. Shape all the buns this way.

Let the buns proof in a warm place for 45-60 minutes.

Brush with beaten egg and bake for 25-30 minutes in an oven preheated to 170-180 °C.

Let the finished buns cool completely and dust with powdered sugar.