Sift the flour onto a source. mix in the Center the yeast crumbled with a little flour and milk and let ferment the obtained mass 15 minutes. Melt the butter. beat it with yolk. the salt and the previous sourdough until dough is light and let ferment others 15 minutes.
Knead the butter with flour and form a layer of 15 x 15 cm. Fermented dough sheeters to a size of 20 x 35 cm, place layer of butter on top and fold the two short sides of dough over this. joining the edges well.
The dough to 30 x 40 cm and fold it twice upon itself on the short side. so that form three layers. Leave the dough 15 minutes in the refrigerator. Repeat this other 2 times.
Heat oven to 220 degrees. Spread the dough to size of 35 x 50 cm and spread with water.
Spread brown sugar, cinnamon and raisins on top and wrap the dough from each long side to the Center. Cut into slices of 2 x 2 cm thick. Cook them 10-15 minutes to half-height.
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