Boil the milk and add butter, sugar, lemon zest, salt, and soda
Let the mixture sit until it becomes lukewarm
Dissolve the Mac Magic dry instant yeast in lukewarm water and add flour until it becomes thick mush
Let it rise for about 20 minutes until it doubles in volume
Sift the remaining flour into a kneading bowl and make a pit in the center
Pour the dry instant yeast and the milk with the rest products and knead for 10 minutes, until the dough becomes smooth and supple
Place the dough in a buttered bowl and bast the surface with a little bit of butter
Cover it and leave it in a lukewarm place for 1 hour and 30 minutes, until it doubles in volume
Press the dough to deflate and divide it in half
Open two parallelogram sheets 30 × 40 cm and spread over the raisins
Started from the long side wrap two rolls
Cut with a sharp knife 3 cm pieces and shape them into oblong buns
Spread the buns on a baking sheet, with some distance between them. Oryou can put the rolls in two oblong buttered forms and start pressing them to take the shape of the form
Cover and let it sit until it becomes double in volume
Spread with egg yolk beaten with a little bit water and sparkle with sesame
Bake at 200οC for 15-20 minutes
Remove the products from the pan or forms and let them cool on a grill
Ingredients
Directions
Boil the milk and add butter, sugar, lemon zest, salt, and soda
Let the mixture sit until it becomes lukewarm
Dissolve the Mac Magic dry instant yeast in lukewarm water and add flour until it becomes thick mush
Let it rise for about 20 minutes until it doubles in volume
Sift the remaining flour into a kneading bowl and make a pit in the center
Pour the dry instant yeast and the milk with the rest products and knead for 10 minutes, until the dough becomes smooth and supple
Place the dough in a buttered bowl and bast the surface with a little bit of butter
Cover it and leave it in a lukewarm place for 1 hour and 30 minutes, until it doubles in volume
Press the dough to deflate and divide it in half
Open two parallelogram sheets 30 × 40 cm and spread over the raisins
Started from the long side wrap two rolls
Cut with a sharp knife 3 cm pieces and shape them into oblong buns
Spread the buns on a baking sheet, with some distance between them. Oryou can put the rolls in two oblong buttered forms and start pressing them to take the shape of the form
Cover and let it sit until it becomes double in volume
Spread with egg yolk beaten with a little bit water and sparkle with sesame
Bake at 200οC for 15-20 minutes
Remove the products from the pan or forms and let them cool on a grill
