Sajka Sweet Buns

Combine the warm water and warm milk in a bowl.

Add the sugar and active dry yeast, whisk to combine, and let sit for 5 minutes until the yeast begins to froth.

Pour in the melted butter.

Sift in the flour, add the salt, and knead into a soft dough.

Fold in the raisins.

Knead the dough until smooth, transfer to a bowl, cover with a towel, and let rise in a warm spot for 1 hour.

Once the dough has doubled in size, gently punch it down and divide it into 4 equal portions.

Shape into smooth rounds, cover with a towel, and let rest for 10 minutes.

Shape the buns, place them on a baking sheet, and let them proof for another 20 minutes.

Whisk together the egg yolk and milk, then brush the tops of the buns.

Bake at 180 °C (350 °F) for about 30–35 minutes until golden brown.

In a small saucepan, combine the water, sugar, and lemon slices, and simmer for 5 minutes.