|Danish bread dough||One|
|Egg liquid||Moderate amount|
After making the Danish bread dough (https://www.xiachufang.com/recipe/21572/), knead the dough into a sheet of about 0.4 cm thick and cut it into a rectangular shape.
The raisins are soaked in rum or brandy for more than half an hour, and a layer of whole egg liquid is applied to the rectangular dough, and then the raisins dried with water are sprinkled.
Roll up the rectangular dough
Cut the rolled dough into small pieces with a thickness of about 1 cm.
The cut small piece is placed on the baking sheet with the cut surface facing up, and the final fermentation is carried out at a temperature of 35 ° C and a humidity of 85%, and the fermentation is about 2 times larger (about 40 minutes - 1 hour).
Fermented dough, brush a layer of whole egg liquid on the surface, put it into the oven preheated to 200 degrees, bake for about 10 minutes, the surface is golden yellow.