Sift flour and mix with salt, sugar and eggs. Some eggs leave for lubrication. The yeast activate in warm milk and pour into flour mixture. Knead the dough to make it taut and smooth. Cover with a cloth and leave in a warm place for proofing until the dough will increase twice. Then the test mix in the soft butter and knead until ready. Who have a bread maker, you can entrust this process to her. The "dough", a half hour.

Molds lubricated with oil or put special paper forms for baking.

Divide the dough into equal pieces, occupying not more than half of the form. Leave some of the dough for decoration. Each slice lightly roll out and fold in half.

Then another half,

... and roll it into a ball. Put in a mold. From the top, insert a small ball of dough for decoration. Coat with the egg, put it in the oven at 50 degrees for 25 minutes to rise. Then add heat to 160° and dopekat until tender.

While there is baking, prepare the syrup. The sugar should be added to the water and cook on medium heat for about 15 minutes. Do not forget to stir the solution. I added no flavoring, natural rum.

Thoroughly stirred, the solution should be poured into shallow dishes and put in there hot cross buns. Pour over them from all sides, so they should be soaked in syrup.

Cover with glaze (I had ready-made frosting) and decorate as desired.