Nut Bread

Pour all ingredients except for the butter and eggs into the bread machine, and use the kneading function to knead into a dough.

Add the butter, then knead for another 20 minutes.

Ferment until it doubles in size.

Rinse and drain the raisins, roast the walnuts and chop them.

Take the dough out and knead it to release the air.

Roll the dough into a rectangular sheet, spread the raisins and walnuts evenly, press slightly, and make sure to leave 5 cm at the bottom without filling.

Start rolling from the end covered with nuts, roll tightly, and slightly press down as you roll.

Moisten the closing edge a little and pinch it tightly.

Cylindrical in shape, with the opening facing downward.

Line the baking tray with parchment paper, place the prepared dough rolls on it, and put them in the oven to ferment until they are 1.5 times larger.

Use a sharp, thin blade to cut the knife edge diagonally, making the cut slightly deeper to expose the nuts, and brush the surface with egg yolk.

Place in the oven, middle rack, bake at 160° with both upper and lower heat for about 20 minutes. Keep an eye on the color, and once the surface is slightly colored, immediately cover with aluminum foil, or it will easily burn.

Freshly baked~

Slice.