Fudge Buns

1. Put the yeast in a bowl, pour warm milk, pour sugar, leave for 10-15 minutes in a warm place. After the specified time, a foam cap should appear on the surface, which means that the reaction has started and you can continue working with yeast.

2. Break the eggs into a bowl, add a pinch of salt, beat with a hand whisk until smooth. You can also grind it with a fork.

3. Put the butter in a bowl and melt it in the microwave until soft. Or you can just get the butter out of the refrigerator a couple of hours before cooking and leave it at room temperature, it will soften during this time.

4. Combine the softened butter with the eggs, beat until smooth. Combine the resulting mass with yeast, mix.

5. And now we sift the flour here and knead the soft dough. It is better to sift the flour in parts, and not all at once. Since it may need a little less or more, it depends on various factors, such as the size of the eggs and the fat content of the butter.

6. We put the dough in a bowl, cover it with a clean kitchen towel or cling film and leave it in a warm place, protecting it from drafts. Let the test come up.

7. While the dough is coming, we do not waste time in vain, but we will prepare vanilla fudge. To do this, pour powdered sugar into a saucepan, add butter to it, rub it with your hands until smooth.

8. In the resulting mass, add vanilla, pour a thin stream of milk. We send the saucepan to the fire and bring it to a boil with constant stirring. Cool the fudge to 30-40 degrees, then beat it with a white mixer.

9. Roll out the dough into a rectangular layer, cut into strips 5 cm wide. Grease each strip with melted butter, sprinkle with ground cinnamon, brown sugar and raisins. We connect the edges so that we get a sausage-tube.

10. We take such tubes in pairs and weave a tourniquet from them, spread the buns on a baking sheet, pre-greased with butter. Using a silicone brush, lubricate the buns with egg yolk. We send it to the oven preheated to 200 degrees, bake for 20 minutes.

10. Let the finished buns cool down a little, about 5 minutes, and then lubricate them with fudge. Before greasing, the fudge can be warmed up slightly.

We are serving tea on the table, help yourself!