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150 Gr Dried Raisins (Soak in Hot Water 5-10 Minutes Then Squeeze The Water Until Dry)
Spread
Liquid milk
Butter
Method
* Mixer all ingredients A until smooth, add ingredients B, mix until elastic, proffing 45 minutes until doubled
* It's deflated, knead the bntr until the gas is all clear, divide into 12 pcs @ 63-64gr, round it up
* Take 1 dough, roll it out thinly, sprinkle it with raisins, press down so that the raisins stick to the dough, then roll it from right to left, pinch the ends together
* Cut the middle to the bottom and divide it into 2 tops, don't break it, then cross it over and roll it into a circle (see video above), do it to the other dough until it runs out, put it in a paper cup
* Proffing lg 45 minutes until it doubles in size
* Preheat the oven at 180 degrees for 10 minutes
* Before entering the oven, brush the top with liquid milk then oven at 170-180 degrees for 20 minutes
*Once cooked, remove from the oven and brush the top with butter
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