Amounts of dough
750 grams flour
½ cup coarse sugar
A tablespoon and a half of bread yeast
Little water to collect the dough
500 grams of cold butter
Amounts of fillers
Half liter milk
3 tablespoons coarse sugar
150 grams raisins
Egg for anointing
3 tablespoons cream patisserie recipe
Flattening butter and incorporated into the
fridge
After the settlement we put the dough over the butter and combine everyone repeat the process four times
We enter the dough to the refrigerator
Mix the milk with sugar and cream patisserie put over the fire with continue stirring until it becomes a heavy
Put it in it a bowl and let it cool
Put cream over dough stretched and we put raisins and then wrap the dough and we enter the fridge
We cut with a knife and cover it and let it fermenting
Fat chnik eggs and introducing it in the oven
Brushing pass on chnik substance buffing
