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1
Pour all the ingredients except butter and eggs into the bread machine, turn on the kneading function and knead the dough. -
2
Add butter and knead for another 20 minutes. -
3
Ferment until doubled in size. -
4
Rinse and dry the raisins, roast and chop the walnuts. -
5
Take out the dough and knead it to deflate the air. -
6
Roll out the dough into a rectangular shape, cover it with raisins and walnut kernels, press it slightly, and be sure to leave 5 cm at the bottom. -
7
Start rolling from the end covered with nuts, roll it tightly, and compact it slightly while rolling. -
8
Apply a little water to the closing area and pinch it tightly. -
9
It is cylindrical in shape with the opening facing downwards. -
10
Line a baking sheet with oiled paper, add the prepared dough rolls, and place in the oven to rise until 1.5 times in size. -
11
Use a sharp thin blade to make an oblique cut, making the cut slightly deeper to expose the nuts, and brush the surface with egg yolk liquid. -
12
Place in the oven, middle layer, and bake at 160° for about 20 minutes. Pay attention to the color. When the skin is slightly colored, cover it with tin foil immediately, otherwise it will easily burn. -
13
It’s out~ -
14
Slices.