Raisin rolls

Brush a baking sheet well with butter.

Heat the milk and sugar, the zest, the salt and the baking soda over low heat stirring to dissolve.

If the milk gets too hot allow it to get tepid. As soon as it is cool add the cinnamon.

Dissolve the yeast in 1 cup tepid water.

Sift the flour in a bowl and add the yeast and the milk.

Knead lightly adding a little flour if you need to until you have a dough that is smooth and pliable.

Turn on the oven to 30°C to warm it.

Shape the dough into a ball and brush it with the butter.

Brush the bowl with butter as well.

Place the dough in the bowl, cover it with a towel and place it in the oven.

Let it rise for 1 1/2 to 2 hours.

Wash and dry the raisins well.

Coat them in flour and knead them into the dough.

Divide the dough into equall smaller parts. Form rolls or snails or whatever shape that you like.

Spread the rolls on the baking sheet with some space between them, cover with a towel and set them in a preheated oven as before, for an additional 1 1/2 hour. 

Brush the rolls with the egg yolk, sprinkle with sesame seeds and bake in a preheated oven at 200°C for 25 minutes or until golden brown, depending on your oven.