Pour hot water over the raisins or cranberries and let stand for about 10 minutes to soften. After this time, drain the water.

Crumble the yeast, add sugar and milk to it - mix thoroughly. Cover the dish with yeast and set aside in a warm place for about 15 minutes.

Place the dry ingredients in a mixer bowl.

Add the egg yolk, melted butter, and yeast starter to the dry ingredients.

Knead the dough - it will be slightly sticky.

Add raisins or cranberries and knead together.

Cover the bowl with the dough and set aside in a warm place for about an hour to rise.

After this time, knead the dough briefly again.

Place it on a floured surface and roll into a thick log.

Divide the dough into about 8 pieces.

Form each piece into a ball and place in a baking dish (mine is about 17/25 cm - greased with oil).

Cover the baking dish with a cloth and set aside in a warm place for about 30 minutes to rise.

Preheat the oven to 170 degrees Celsius (fan-assisted).

Pour flour into a bowl, add water in portions and mix.

The mixture should be thick, but still pourable from a spoon.

Transfer the mixture to a piping bag and cut off a small corner.

Pipe the mixture onto the buns, creating characteristic crosses.

Place the buns in the oven and bake for about 20 minutes - until golden brown.

Mix the jam with water and heat briefly in the microwave or a saucepan.

Brush the hot buns with the heated jam using a pastry brush.