Mix the yeast with 1 tsp.sahara, add warm milk and let rise for about 20 minutes. Melt half the oil. Sift the flour.
In a bowl, put the melted half of the plum. Butter, half the sugar, vanillin and the approached yeast. Stir and add flour. Knead the dough and put it in a warm place.
When it’s good to roll out a square of 1 cm thick from the whole dough, grease it with the second half of melted butter drain, sprinkle with the second half of sugar and raisins.
Wrap it in a roll and cut into 3-4 cm pieces. Fold the buns on a baking tray and let them rise well for about 30 minutes. When they bake, coat them with syrup.