Raisin rolls

Put all the ingredients except butter and raisins into the bread bucket and start the dough kneading process. If you don’t have a bread machine or kneader, you can knead it by hand

When the dough is smooth, add room temperature softened butter and continue kneading

Knead until you can get a glove film

Make the dough into a round shape, put it into a bucket, cover it with a wet cloth and the outer bucket lid, and carry out basic fermentation

When the dough has risen to 2.5 times its original size, dip your middle finger in some flour and poke a hole in the middle. If it does not spring back, it means the fermentation is complete

Take the dough out of the bucket, place it on a mat, divide it into 9 equal parts, roll into balls, cover with plastic wrap and let rest for 10 minutes

Apply a little corn oil to the inner wall of an 8-inch deep baking pan, and spread oil paper in it

Wash raisins in warm water and drain

Take a small piece of dough, roll it into a shape of beef tongue, and top with raisins

Roll up

Block everything and divide it into two parts

Put it into the baking pan, process the other dough in sequence, leave space for fermentation between the dough rolls, and cover with plastic wrap

When it has doubled in size, brush the surface with egg yolk liquid and the whole egg liquid to make the finished product brighter

Put in the preheated oven, 190 degrees, middle rack, top and bottom heat, 20 minutes

Out of the oven

Tear off the oil paper and let cool on a rack

It looks pretty cute

The internal organization is also very good

Overview

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Ingredients

Steps