Raisins Viennese Pastry

1

In a bowl, spill the flour, salt, sugar and yeast; mix dry.

2

Add the egg, butter and water; mix it all up then knead until the dough peels off your hand. Roll the dough

3

Cover with cling film or a clean cloth and leave to stand for 10 minutes in a cool place.

4

Degas the dough then detail it and make small parts of about 130g. Then leave to cool during 20 min

5

Stack 3 pieces and sprinkling with cornflour before each addition. Flatten the 3 parts with a rolling pin

6

Spread the apricot jam on the large disc obtained

7

Add the raisins and roll the dough on herself. Cut the resulting stick in round of about 2cm

8

Place on the baking sheet

9

Let it frow for 1 hour

10

Apply gilding with an egg and cook in the oven for 18 min at 200°C