Ingredients: 380 grams flour, 1 teaspoon salt, 5 grams dry yeast, 230 ml milk, 30 grams butter, 1 small egg, 20 grams butter, 75 grams brown sugar, 1 1/2 teaspoon cinnamon, 80 grams dried fruit, 50 grams sugar, 4 tablespoons water, 40 grams icing sugar, little water, 1 teaspoon lemon juice,

Number of buns: 9

Put 380 grams flour with 1 teaspoon salt in a large bowl. Make a well in the center and put 5 grams dry yeast in it. Meanwhile heat 230 ml milk with 30 grams butter. Melt the butter. The milk should be hand warm. Add the milk and 1 small egg to the flour. Stir until the ingredients become a smooth dough. Knead the dough (with the mixer with dough hooks) until the dough is smooth, elastic and no longer sticky. Put the dough in a lightly greased bowl and leave for 1 hour in a warm place to rise.

Knead the dough slightly. Roll out the dough on a floured surface, then roll out into a 1 centimeter thick rectangle. Melt 20 grams butter. Brush the melted butter over the dough. Mix 75 grams brown sugar with 1 1/2 teaspoon cinnamon. Spread this mixture over the dough. Then sprinkle 80 grams dried fruit (cranberries, apricots, etc.) over the dough. Roll the dough thightly. Cut into 9 approximately four centimeters wide buns. Place the buns on a baking sheet with parchment paper. Let it rise for another 30 minutes under a damp tea towel. Preheat the oven to 190 degrees (electric oven).

Bake Christmas buns about 25 minutes in the preheated oven. Meanwhile, melt in a pan 50 grams sugar with 4 tablespoons water until lightly browned. Remove the buns from the oven and brush them with the caramelized sugar. Let the Christmas buns cool. Meanwhile, make a glaze of 40 grams icing sugar, a little water and 1 teaspoon lemon juice. Spread the glaze over the rolls when the rolls are properly cooled. Let the glaze harden and then it is your feast. Enjoy!