-
1
Make the bread dough and let rise (30-40 minutes).
-
2
Roast the walnuts and mince.
-
3
(I roasted them in the oven).
-
4
Once the dough has finished rising, divide into 2 portions and punch down the gas.
-
5
Let rest for 20 minutes.
-
6
Use your fingertips to release the gas from the dough.
-
7
Then use a rolling pin to roll the dough out to 20 x 25 cm.
-
8
Spread 1 tablespoon of honey and then scatter on the walnuts.
-
9
Wrap it up like a sushi roll.
-
10
Tightly pinch the seams.
-
11
Place the sealed edge on the bottom and use a knife to make deep cuts in the dough.
-
12
Space the cuts out to about 2 cm.
-
13
Move the dough onto a sheet of parchment paper.
-
14
Push over the sections of bread in order from left to right.
-
15
It's complete.
-
16
Let rise once more (30-40 minutes).
-
17
Spread on the egg to glaze.
-
18
Cover the whole thing with granulated sugar.
-
19
Bake in a preheated 180C oven for 15-17 minutes.
-
20
[Walnuts and Raisins]
-
21
[Cinnamon and Raisin] (I spread the dough with milk and sprinkled with cinnamon sugar, then scattered on the raisins and wrapped it up)
-
22
For the cinnamon sugar, combine 5 g of cinnamon with 20 g of granulated sugar.
