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.