Raisin Cheese Bread Roll

Prepare all the ingredients, and soften the butter. Soak the raisins in warm water until soft.

Put all the dough ingredients except for the butter into the bread machine to knead the dough.

After kneading into a ball, add the butter.

Knead until a film forms; it doesn't need to be as thin as for toast. Shape into a ball and let it undergo basic fermentation for about 40 minutes.

Lay parchment paper inside the inch-thick base membrane.

Mix all the ingredients for the Mexican sauce and put them into a piping bag for later use.

Mix the cheese with fine granulated sugar and set aside.

Divide the fermented dough into 2 portions, roll them into balls, cover with plastic wrap, and let them rest for 15 minutes.

Roll the dough into a rectangle, spread the cheese filling, and sprinkle raisins on the surface.

Roll up from top to bottom, twist into about 25-30 cm long, and refrigerate for 20 minutes.

After taking it out, cut it open from the middle, but do not cut through the top.

Slice downwards and roll it up from one end.

Place it in a 6-inch round mold, start the oven's fermentation function at 32 degrees, and ferment until it is 80% full.

Brush the surface of the well-fermented dough with whole egg liquid, squeeze an appropriate amount of Mexican sauce, then sprinkle a little raisin. Bake on the lower rack of the oven at 180°C for 23-25 minutes.

Remove from the mold and let it cool once it's fresh out of the oven.