First put the milk with the margarine in a saucepan and heat it up slightly so that the margarine melts. As soon as it is completely melted, add the yeast. Note, however, that the milk should not be above 40 ° C. Stir in the yeast until it has completely dissolved.
Now put the flour with the remaining ingredients in a bowl and pour in the yeast milk. Knead everything with a dough hook to a damp dough and then cover and let rise for 1 hour.
Roll out the dough on a floured work surface to a thickness of approx. 1 cm. Use a large dining ring or a glass with a wide opening (at least 8 cm in diameter) to cut out circles. After cutting out, shape the remnants into a ball again, roll out and cut out again. Dust the cut toasties with flour again on both sides, ideally using a spatula to turn them. Then place on a baking sheet lined with baking paper and let rise for another 10 minutes.
Heat a pan and rub with oil, it should only form a film of fat (see video), the toasties should not swim in fat like langos. Gradually fry the toasties until golden brown on both sides and place them back on the baking sheet. At this point, the toasties should still be able to be pressed in as the core is still doughy.
Heat the oven to 180 ° C top / bottom heat. When all the toasties have been fried, bake for 8 minutes on the middle rack at 180 ° C.
After baking, let the rolls cool down and then cut in half, then freeze, remove and toast as required.
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