Raisins rinse thoroughly, dry with a paper towel and pour a few hours in the brandy and lemon juice (I left overnight).

Grate the zest of the lemon and

Fresh ginger on a fine grater. (if you are using dry ginger, skip this step)

Milk slightly warmed oil to melt, but to boil not to bring.

Knead the dough. I was kneading in the bread maker. Place all prepared ingredients in a bowl according to the instructions for your cotton. In the absence of such, knead the dough by hand. Dissolve yeast in small amount of warm water and allow to rise 10-15 minutes. Mix the remaining water, melted butter, milk, egg. Add salt, sugar, zest, ginger, raisins. Stir and enter the approaching yeast. Add the flour and knead the dough. It should be soft but not stick to hands. If necessary, add a little flour. Put the dough approach to hour to 1 hour 10 mins in a warm place, covered with a towel. My dough came in HP.

In about an hour.

The working surface lightly greased with vegetable oil and put the dough coming up. Lightly punch down and divide into 8 equal portions, approximately 95-100 g.

To form the buns. Each piece of dough to make a rounded shape, slightly flatten, collect the edge in the "lace up" and to take.

Lay rolls seam side down on a baking tray lined with parchment and greased with vegetable oil.

Cover buns with a towel and place to approach for 20-25 minutes in a warm place.

Mix a tablespoon of sugar with two spoons of milk. Lubricate the rolls and put them in a preheated 180-190 degrees oven for 25 minutes. Naturally, the baking time by targeting on your oven.

The finished rolls remove from oven and allow to cool.