Raisin bread

• Mix together the plain and strong white flours, salt, sugar and butter. Add the yeast that has been mixed together with the milk and eggs.
• Knead on the lowest speed setting for five minutes and on the second lowest speed setting for 15 minutes.
• Roll into a ball and let it rise for one hour. Knock back the dough and chill.

*For an even more pronounced roasted butter taste, you can replace the butter with Corman Roasted Butter bucket 2 kg.

• Heat the juices, pour the grapes and swell overnight.

• Make a crème pâtissière, and add the cream cheese and the gelatine mass when cooked. 

• Bring the water, brown sugar, glucose and the gum arabic to a boil.

• With the butter sheet, carry out three simple turns with the puff pastry brioche dough. Leave to rest in the cold.
• Roll out to 3.5 mm thick, 35 cm wide.
• pread 1,500 g of garnish on the puff pastry brioche dough.
• Sprinkle on 850 g of macerated raisins.
• Roll and leave to rest in a cool place. Cut into rounds of 3 cm (approximately 100 g).
• Place into 11-cm buttered rings to expand at 26 °C for approximately two hours.
• Cook at approximately 165 °C for 18 minutes in a fan oven with the releasing valve closed. Add the syrup when taken out of the oven.