150 gr dried raisin soak in 60 ml rum overnight or in water.
In a mixing bowl, mix the flour and place the sugar, dry yeast, salt in 3 different place on the flour.
Turn on the mixer with kneading hook with slow speed. Add the warm milk and egg into the mixture.
Let it knead for 5-10 minutes.
Add the butter and margarine. You may use only butter with the amount of 150 gr butter.
Let it knead for another 5 minutes until the dough reachs the window pane elasticity.
Turn off the mixer. Using hand, shape the dough into ball and place it in the bowl, cover the bowl with wraping folio and let it rest for 60 minutes in a warm place until it is double in volume.
Dust the working top with little flour, tip out the dough on the counter top. Divide the dough into two or small batch @50-60 gr. Let it rest for 10 minutes.
Afterward, flatten the dough and fill it up with soaked raisin. Roll it up and shape it into ball or long shape.
Place the dough on the baking tray which is lined with parchment paper.
Cover the baking tray with dry clothes or wrapping folio. Let it proof for another 45-60 minutes.
Pre heat oven to 170C with top bottom heat-mode.
Brush the dough with milk or egg yolk.
You may score the dough if you like.
Place the baking tray in oven and bake it for 40-45 minutes until golden brown. Turn the dough if you like for the even colour.
Remove the dough out of oven. Let it cool down on cooling rack.
Enjoy the bread as your wish.
