Ingredients: medium leavening: 20g of natural yeast, 40g of high-gluten flour, 40g of milk (buffalo milk) Main Dough: 200g of high-gluten flour, 120g of milk, 20g of sugar (or water), 3g of salt, 30g of butter Ingredients: 30g of raisins (soaked in brandy), 30g of butter (melted over water)

Methods:

All of the ingredients of the medium leavening Mix well, cover with plastic wrap, and ferment at room temperature until 2-3 times its size (it's hot now, so it's usually fully expanded in about 4 hours)

All of the fermented medium leaven (100g) plus all the ingredients except the salt and butter were kneaded well and then soaked for 1 hour. (Because of the hot weather, I put the bread in the refrigerator for 1 hour.)

Add the salt and knead well, and then add the butter. Knead well (by this time the dough is very elastic)

Stay until 30 minutes and start folding, pull up one end of the dough and fold it to the center, then fold over the other end of the dough to cover it, then turn the dough 90 degrees and repeat once more, once done fold the mouth down and repeat again after 30 minutes, one **** folded 5 times. (Learned this from a Texas farmer. Special thanks to her folding pictures, click here: s&f, I now do bread is basically this folding, very good)

Folded, covered with plastic wrap began to ferment, the dough fermented to about 1 times the size of the refrigerator, put into the refrigerator for one night, every two days to take out when it has been issued to 2-3 times the size of the

Take out the bread first wake up for half an hour, (if you do not reach 2-3 times the size, let it again!)

Roll the dough into a rectangle and cut it into 6 strips

Brush the melted butter evenly on top and sprinkle raisins on top, then fold them together

Cut the folded dough into four pieces and put them into the molds vertically for the second fermentation

After the fermentation is done, brush the surface with butter (because I didn't finish the butter in the first part of the dough, I brushed the butter on the surface), or you can also brush the butter on the top of the bread, or you can also brush the bread on the top of the bread. Brush the top with butter (I brushed it on the surface because I didn't finish the butter earlier, or you can brush it with egg wash)

Place the dough in the preheated oven at 180 degrees for about 40 minutes

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