Procedure

• 1. In a bowl mix together flour, sugar, salt, butter and instant yeast.
• 2. Add the buttermilk to the mixture and mix.
• 3. Now add milk and bring the dough together. it may be slightly sticky but it is fine.
• 4. Transfer the dough to counter and start kneading the dough.
• 5. You need to knead it for 10 minutes. Though it will be sticky first, after kneading for 5 minutes it will be of the correct consistency. Resist the temptation of adding more flour.
• 6. When the dough is soft and elastic, transfer it to an oiled bowl and cover with a cling wrap.
• 7. Set aside for 1- 1 1/2 hours or until double in size.
• 8. Now take it back to the counter and press it to degas.
• 9. Divide into two equal portions.
• 10. Roll out each portion into a 10" * 13" rectangle.
• 11. Apply 1 tbs of butter on each rectangle.
• 12. Divide the sugar, raisins and cinnamon between both the rectangles.
• 13. Start from the larger side and roll it into a tight log.
• 14. Keep seam side down.
• 15. Now bring both the sides together and overlap so that it forms a ring.
• 16. With the help of scissors or a serrated knife, cut out 12 equal portions keeping the central ring intact.
• 17. For one ring, twist two pieces so that it forms a heart.
• 18. Repeat it with the remaining pairs.
• 19. For the second ring, just twist all the pieces in a similar angle so that it looks like a sliding ring.
• 20. Cover with a damp cloth and set aside until double.
• 21. preheat oven to 175°C.
• 22. Give a milk wash to the rings which are double the size now.
• 23. Bake for 2- minutes or until the top is golden.
• 24. Allow thewm to cool completely.
• 25. Mix together icing sugar, vanilla and milk to pourable consistency. Add more milk if necessary.
• 26. Drizzle this glaze all over the rings and allow it to set.
• 27. Serve with a cup of coffee for breakfast..