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1
Put all the ingredients into the bread machine and start the bread dough cycle.
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2
Allow the dough to work its way through the first proofing process.
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3
While the dough is rising, make the cinnamon almond cream using the ingredients.
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4
In a bowl, whisk together the sugar and butter brought to room temperature.
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5
Gradually add the beaten egg to the bowl from Step 3, mixing well each time you add the egg.
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6
Once the egg is well integrated with the mixture, add the almond flour and cinnamon, and combine.
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7
Set aside.
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8
Once the dough is ready, take it out of the bread machine onto a floured surface and deflate the gas.
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9
Form into a round shape and let it rest for about 17 minutes.
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10
Dust the rolling pin with flour and roll out the dough into a rectangle.
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11
The size should be about 32-33 cm in height and 37-38 cm in width.
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12
(It doesn't have to be accurate.)
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13
Spread the almond cream evenly from Step 3 with a spatula onto the dough.
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14
(Leave 3 cm of the top border.)
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15
Sprinkle raisins over the almond cream.
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16
Slowly roll up the dough starting from the bottom edge.
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17
Roll tightly and neatly seal the seam.
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18
Divide the dough into 8 portions with a pastry scraper and place into aluminum cupcake cups.
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19
Allow the dough to rise, until 1.5- 2 times larger than their previous size.
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20
After the 2nd proofing, brush with the beaten egg set aside for glazing (refer to helpful hints).
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21
Bake in the pre-heated oven at 200C for 11-12 minutes.
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22
Done.
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23
Enjoy right out of the oven.
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24
They are very fragile just after baking, so be careful!
