Buns with raisins and cinnamon from yeast dough

Ingredients of the 1st stage:

Fast-acting yeast 5 g, sugar 80 g, flour 450 g, salt 0.5 tsp-mix everything.

Ingredients of the 2nd stage:

Butter 20 g, Egg 1 pc, Milk 200 ml.
Mix milk with egg and melted butter. The mixture should be at room temperature or slightly warmer, so that the yeast subsequently begins its action faster.

Ingredients of the 3rd stage:

Wheat flour 50 g (maybe a little more)
Now combine both mixtures and knead the dough. The 50 g of flour that we have left, we use for adding when kneading the dough. The dough should turn out elastic and come off well from the hands.
Put the dough in a larger bowl, cover with cling film and put in a warm place to rise for about 40-60 minutes. It is necessary that the dough is doubled.
When this happens, it needs to be kneaded and put to approach again

Ingredients of the 5th stage:

Butter 25 g, Sugar 100 g, Ground cinnamon 3 tsp Light raisins 200g
Roll out the dough that has come up twice in the form of a rectangle with a layer of about 1 cm. Lubricate it with melted butter, sprinkle with sugar, cinnamon and evenly spread out the pre-soaked and dried raisins in boiling water.
Roll the dough into a tight roll on the short side and cut into slices 1.5 - 2 cm thick.

Ingredients of the 6th stage:

Chicken egg 1 pc.
Cover the baking sheet with baking paper and lay out the future buns on it, leaving enough free space between them to lift.
Grease each with a beaten egg and put it in a preheated 180 degree oven.

Bake for 25-30 minutes until golden brown.