|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 tbsp|
|10.||Butter Filling||70 Column|
|11.||Chicken egg Filling||for grease|
1 . Stage
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.
2 . Stage
Beat eggs with salt. Add eggs and melted butter to the dough. Mix well. Start adding flour by kneading the dough.
3 . Stage
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.
4 . Stage
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.
5 . Stage
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.
6 . Stage
Roll a slice of dough into a rectangle, brush with soft butter, sprinkle with sugar and raisins, wrap in a tight roll.
7 . Stage
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.
8 . Stage
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.
9 . Stage
Then grease the egg buns and bake at 180 C for 20-25 minutes.
10 . Stage
Transfer the hot buns to a bowl and cover with a towel then they will be even softer. Bon Appetit!!!