Sabinovské buchty: Slovak spiced fruit buns

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1. Mix all the ingredients thoroughly to form a soft dough that is not sticky. Shape into a ball, place in an oiled bowl, cover with plastic wrap, and let rise at room temperature for 90 minutes.

2. Turn the risen dough out onto a floured surface, knead it, and divide into 12 pieces, weighing them if you want them to be equal. Shape into buns and place on a parchment-lined baking sheet, leaving plenty of space between them to allow for rising. Let rise for 45 minutes, then bake at 180 °C (350 °F) for about 25–30 minutes.

3. Heat ¼ cup sugar with 2 tbsp water in a small pan and cook to make a syrup. Brush over the hot buns and let them cool.

4. For the cooled buns, make an icing with powdered sugar and a few drops of lemon juice. Keep the icing thick enough that it does not run off the buns, and drizzle it over them with a teaspoon.

Tip: Instead of 2 packets of active dry yeast, you can use about 40 g of fresh yeast; first stir it into lukewarm milk with a teaspoon of sugar. Mix in the raisins and candied fruit only after the dough has been kneaded.

This recipe was translated from the Slovak original: Sabinovské buchty s hrozienkami a kandizovaným ovocím