Summary

Ingredients

• 175 ml buttermilk, warmed
• 70 g butter, melted and cooled
• 3 large egg (s)
• 535 grams flour
• 50 grams sugar
• 1 bag / s dry yeast
• 1 ¼ teaspoon salt
• 1 teaspoon cinnamon, ground
• 100 g raisins

For painting:

• 1 large egg (s)
• 1 tablespoon water

For the cast:

• 90 g powdered suar
• 1 tablespoon milk
• 0.5 teaspoon ½ vanilla extract
• Flour for the work surface
• Butter for the mold

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Instructions

1. Mix the warmed buttermilk with the butter and eggs. Align the mixer with the dough hook. Mix the flour, sugar, yeast, salt and cinnamon. Now add the liquid to the flour mixture in the bowl of the mixer and stir for about 2 minutes until a dough is formed. Let it knead for about 10 minutes until it is nice and elastic. Place the dough on a work surface, knead in the raisins by hand and shape into a ball. Put it in a bowl and cover it with cling film and let it rise to double its size in a warm place. This can take up to two hours.
2. Grease a rectangular baking pan (23.5 cm x 33.5 cm) with butter. Place the dough on the lightly floured work surface, knead and divide into twelve equal parts. Shape into round balls, place in the mold, cover with foil and let rise again for about 1 hour, until they have doubled and the gaps between are closed.
3. In the meantime, preheat the oven to 180 degrees. Use a sharp knife to make a large X in each bun. Whisk the egg with the water and coat the rolls with it. Place in the oven and bake for about 25-30 minutes, until they are golden brown and have risen nicely. Remove the rolls and let them cool for about 5 minutes.
4. Then straighten the pour. To do this, stir the ingredients together and then use a teaspoon to pour the topping onto each roll in the X. Serve warm or chilled.
5. Tip: If you don`t like raisins, you can leave them out.