Preparation

• Remove the butter and milk from the refrigerator 2 hours before preparing the pastries, measure the necessary amount, and let them come to room temperature to soften and mix better with the other ingredients.
• Soak the raisins in a little liqueur for at least 30 minutes to absorb the flavor and become juicier.
• In a large bowl, mix the room temperature butter, sugar, and salt with the K-beater at medium speed for about 2-3 minutes, until the mixture is smooth and homogenous. If using a spoon, mix vigorously to achieve the same consistency.
• Add the slightly beaten egg and lemon zest to the mixture, and continue with the K-beater at medium speed for about 2 more minutes until the egg is fully integrated.
• Add the flour, yeast, and some of the milk, reserving a little to adjust hydration. Mix with the K-beater at low speed until a dough ball forms. Adjust with more milk if necessary.
• Switch to the dough hook (pig’s tail) and knead at medium speed for 10 minutes, until the dough is smooth and can be stretched easily without breaking.
• If kneading by hand, pour the dough onto a lightly floured surface and knead for 13 minutes until the dough is smooth and elastic. Take 5-minute breaks if necessary.
• The dough should be fine and silky, tacky but not overly sticky, and should pass the windowpane test. The internal temperature should be between 25-27ºC.
• If it does not pass the windowpane test, let the dough rest for 5 minutes and repeat the kneading and resting cycle until achieving the desired consistency.
• Let the dough rest for 2 hours in a lightly oiled bowl, covered with plastic wrap, until it doubles in its initial volume.
• You can leave the dough inside the turned-off oven with a container of hot water on the tray to maintain a mild temperature and adequate humidity for the yeast.
• If the dough doubles in volume before the 2 hours, fold it a few times and return it to the bowl until the full 2 hours are complete.
• Remove the butter from the fridge to spread on the filling, and leave it out until it becomes soft and ready to use.
• After the resting time, lightly grease the work surface with a bit of oil and pour the dough onto it.
• Degas the dough by gently pressing with your fingers to eliminate large air bubbles.
• Let the dough rest for 10 minutes to relax before rolling it out.
• Gently roll out the dough with a rolling pin to achieve a rectangular shape approximately 1.5 cm thick and 45x22 cm in dimensions. Do not press too hard to avoid compacting the dough too much.
• If the dough retracts while attempting to roll it out, let it rest for 10 minutes and try rolling it out again.
• In a small bowl, mix the softened butter with the sugar, ground cinnamon, and lemon zest. Spread this mixture evenly over the dough, leaving a 1 cm wide strip unpainted on the longer side closest to you.
• If you wish to add raisins, sprinkle them over the dough. Ensure they are well soaked and drained before placing them on the dough.
• Roll the dough onto itself like a cigar, starting from the farthest long side to form a spiral of sugar and cinnamon. Adjust the turns gently without applying too much pressure.
• Moisten the unbuttered strip with a bit of water and seal the seam well by pressing with your fingers. Place the roll seam side down.
• Cut the roll into slices about 3-3.5 cm thick with a sharp knife to achieve clean cuts.
• If you have a sufficiently large muffin pan, butter the pan and place the slices with the sugar and cinnamon spiral facing up.
• If you do not have a pan, line a baking tray with parchment paper to place the slices so they do not move during baking.