In a food processor bowl, mix the lukewarm milk, lukewarm water, melted butter, crumbled fresh yeast, brown sugar, egg, salt, and flour.

Knead the dough for 5 minutes until smooth.

Put the dough into an oiled bowl.

Cover with a cloth and let rise until it doubles in volume for about 1 hour.

Preheat oven to 200 degrees Celsius.

Punch dough to release the air.

Roll on a work surface into a 40 x 40 cm square.

Prepare the filling by mixing the very soft butter, sugar, raisins, almond slivers, and cinnamon with a fork.

Spread the filling throughout the dough with a knife.

Roll the dough like a jelly roll.

Slice the roll in 16 pieces.

Place the slices in a dish, spacing them slightly.

Let them rise for 30 minutes.

Bake for 25 minutes.

Remove from oven and let cool for 15 minutes.

To make a glaze, mix the juice of half a lemon with powdered sugar until you get the desired consistency.

Drizzle the glaze over the cooled buns.