The dough is easier to take ready! Just in case you write your recipe: 40 g butter (melt) + 0.5 Cup milk + 1 egg + salt + 0.5 teaspoon sugar + yeast (15-20 g wet or 0,5 sachet dry) = miscible. Add flour (approximately 2 cups, knead the dough, if you think the dough is watery, add flour) and put in a warm place. In the process, while the dough is rising, I knocked it a couple of times. Until the dough comes, make the custard. RUB the yolks with sugar, add flour and vanilla sugar.

Milk is heated to approximately 70 degrees and pour it in a thin stream of yolk-sugar mass, continuously stirring. Cook until thick. Thickens very quickly. The cream cools.

Mix the cream with the pre-steamed raisins. Take raisins to taste. I like a lot, add almost a Cup.

Divide the dough into several parts, each roll out (about 3 mm) and cut into strips (the noodles about 1-1,5 cm).

Spread the batter directly into the cream. And gently mix.

The baking sheet setelem baking paper. With a fork spread a little dough at some distance from each other. Remember that bun in the oven will increase in volume.

Put in a preheated 180 degree oven for 20-25 minutes. After pulled from the oven, cover the rolls with a damp cloth and leave to breathe in the steam for a few minutes! Bon appetit!!!