Easter rolls

1 . Stage

Dissolve the yeast and 1 tsp. sugar in the warm milk. Leave in a warm place for about 15 minutes until bubbling.

2 . Stage

Add salt, egg yolks, and melted butter to the stew and stir.

3 . Stage

Then brown sugar.

4 . Stage

Use the sifted flour to knead a soft dough. I recommend adding flour in batches, kneading well.

5 . Stage

Rinse the raisins and pour boiling water over them for about 15 minutes.

6 . Stage

Mix with a small amount of flour. I put the raisins in the batter immediately and then put the cup with the batter in the multicooker (turn on the mode of keeping warm).

7 . Stage

After 40 minutes the dough was ready

8 . Stage

Form the dough into balls and leave them to rise for about 15-20 minutes

9 . Stage

For the pattern, mix 3 tbsp. milk, flour and 1 tsp. vegetable oil

10 . Stage

Use a pastry cutter to draw a criss-cross pattern. Bake the buns in a hot oven at t-200* for 20-30 minutes

11 . Stage

For the glaze, mix hot milk and powdered sugar and stir. Once the buns are ready, glaze them.