Yerevan buns with raisins

0.5 l warm milk
30g fresh yeast
0.5 st. Sahara
2 eggs
150ml plant oils
1 tsp salt
1 tsp vanilla extract
1.5-2 stack. raisins
6 stacks flour
+ egg for lubrication and sugar for sprinkling
Dissolve a little sugar and yeast in warm milk, leave for 15 minutes. Then add the remaining sugar, salt, butter, lightly beaten eggs and vanilla extract and mix well. Gradually add the sifted flour, knead a homogeneous, smooth, slightly sticky dough. Cover it with foil and leave to rise for 1.5-2 hours.
During this time, sort and rinse the raisins, soak them in warm water if necessary.
Slightly knead the dough that has come up, pinch off small pieces the size of a tangerine. Stretch or roll out each piece, put a handful of raisins in the center and pinch the edges well. Put the buns on a baking sheet with parchment. Allow to come up for another 40 minutes. Bake at 190C. Five minutes before the end, remove the baking sheet, grease the buns with an egg and sprinkle with sugar, return to bake until golden brown. Then take it out, cover it with a towel and let it rest ... if you can bear it :))