Raisin soufflé braid--just waiting for your arrival

Overview

Very beautiful, very graceful, very ladylike, very delicious.

Mix all the ice starter ingredients together and pour into a thick batter. After leaving it at room temperature for one hour, place it in the refrigerator for sixteen hours.
The next day, take out the ice cream and add other ingredients. Knead everything except butter.
After the dough is kneaded, add butter.
Knead until the gloves are filmy
Ferment until doubled in size.
Divide into five equal parts, roll into balls and let rest for about half an hour.
Take one of the dough, divide it into three equal parts, and roll it into long strips of similar thickness and length
Stack the tops of the three strips one on top of the other. And press firmly. Make it into a three-strand braid.
Braid all five dough pieces in sequence. Place greased paper on a baking sheet and put braid on it to ferment.
While it is fermenting, we will make the soufflé. Mix all the powders evenly, add the butter that does not need to be softened, and knead it evenly.
My butter is a bit soft and the kneaded particles are not uniform. Unused soufflé cubes can be frozen in the refrigerator.
Let it rise until doubled in size, brush with whole egg wash, place a raisin at the intersection of each braid, and sprinkle with soufflé chips. Preheat the oven to 180 degrees, middle rack, and bake for about 18 minutes. When you see that the color is right, cover it with tin foil.
Very tempting.