Raisin roll-i

1 serving


The finished dough is rolled into a layer 4-5 cm thick and 40 cm wide, the surface is greased with beaten egg, raisins are poured, and sugar is poured onto it. The layer is rolled into a roll, placed with a seam down on an oil-covered baking sheet. After proofing, grease the roll with oil, pierce in many places with a wooden hairpin and bake for about half an hour in a hot oven. The finished roll is again lightly oiled and sprinkled with icing sugar.