|1.||Chicken egg Dough||2 PC.|
|2.||Milk Dough||250 Ml|
|3.||Live yeast Dough||30 Column|
|4.||Sugar Dough||150 Column|
|5.||Salt Dough||0.5 Tsp|
|6.||Butter Dough||90 Column|
|7.||Flour Dough||700 Column|
|8.||Raisins Filling||200 Column|
|9.||Sugar Filling||3 art. l|
|10.||Butter Filling||70 Column|
|11.||Chicken egg Filling||for lubrication|
Mash the yeast with your hands, add to them 1 tbsp. l sugar and pour warm milk, mix so that the yeast and sugar dissolve. Pour 4 tbsp. l flour, mix and cover with cling film. Put the dough in a warm place for 20 minutes.
Beat eggs with salt. Add eggs and melted butter to the dough. Mix well. Start adding flour by kneading the dough.
When it becomes difficult to stir the dough with a spoon, then transfer it to the work surface and knead the dough with your hands. It should be smooth, supple and soft.
Grease a deep bowl with oil, transfer the dough into it and grease it with oil too. Cover with a towel and put in a warm place for 1-1.5 hours, it should increase in size by 2-2.5 times.
Divide the dough into 2 parts. Make a sausage from one part and cut into pieces. Wrap each piece in a ball, turning the edges inward.
Roll a slice of dough into a rectangle, brush with soft butter, sprinkle with sugar and raisins, wrap in a tight roll.
Fasten one edge of the roll and then cut along the roll into two parts. Weave the cut parts together, blind the edges and connect to the other end.
Roll the buns on a baking sheet covered with parchment at a distance from each other. Cover with a towel and place in a warm place for 20 minutes.
Then grease the egg buns and bake at 180 C for 20-25 minutes.
Transfer the hot buns to a bowl and cover with a towel then they will be even softer. Bon Appetit!!!