Rosinboller Raisin Sweet Buns

Instructions

1. In a small saucepan, heat the milk and butter over low heat until the butter is melted. Take off the heat and let it cool until it is warm but not hot to the touch.

2. In a large mixing bowl, sprinkle the yeast over the warm milk and butter mixture. Add a tablespoon of the sugar and let it sit for about 5 minutes until the yeast is foamy.

3. Add the remaining sugar, flour, cardamom, and salt to the bowl. Mix until a soft dough forms.

4. Turn the dough out onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.

5. Place the dough back into the bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.

6. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

7. Punch down the risen dough and knead in the raisins until evenly distributed.

8. Divide the dough into 12 equal portions and shape each into a ball. Place them on the prepared baking sheet.

9. Cover the buns with a kitchen towel and let them rise for another 20-30 minutes.

10. Brush the tops of the buns with the beaten egg and sprinkle with pearl sugar if desired.

11. Bake in the preheated oven for 15-18 minutes or until the buns are golden brown and sound hollow when tapped on the bottom.

12. Remove from the oven and let cool on a wire rack before serving.