pain au raisin/girelle con uvetta

In a large bowl, combine the flour, salt, sugar, and instant yeast.

In a separate bowl, mix the warm milk, melted butter, and egg until well combined.

Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Once risen, roll the dough out into a rectangle about 1/2 inch thick.

Sprinkle the raisins evenly over the dough, then roll it up tightly from one end to the other to form a log.

Cut the log into 12 equal pieces and place them on a baking sheet lined with parchment paper.

Cover the rolls with a cloth and let them rise for another 30 minutes.

Preheat the oven to 180°C (350°F). Brush the tops of the rolls with beaten egg for a shiny finish.

Bake for 20-25 minutes or until golden brown. Allow to cool slightly before serving.

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