Dissolve the yeast in 1/3 Cup of warm milk, adding a teaspoon of sugar and leave for 8 minutes (until cap).

Sift the flour into the Cup, add sugar, remaining milk, pour restofline butter, egg

the parties divorced and yeast.

Knead the dough and put in the proofing in a warm place for 30 minutes or until doubled.

For the sauce, beat the raspberries with the sugar in a blender and RUB through a sieve.

Divide the dough into 12 pieces,

To form the buns and brush them liberally with melted butter.

Form grease with oil and pour it into a sauce. Spread buns with raspberry sauce. Cover with cling film and leave for another 20 minutes. Preheat the oven to 180C. Bake rolls about 30 minutes or until Golden brown. Still hot sprinkle with powdered sugar. Serve warm. Here is the recipe also German cuisine [url=http://www.pova renok.ru/recipes/sho w/32551/][b]Buchteln filled pie[/b][/url] [color=darkred][b]For the recipe thank Lilichka LiliaЧ[/b][/color]