But the raisins for 20 minutes in water at about 30 ° C (hand warm). Then let them drain and pat dry well with kitchen paper. Beat the yellow cream in the food processor at high speed for about 2 minutes.
Roll out the dough into a piece of cloth measuring approximately 60 x 35 cm and coat with the palette knife a layer of yellow cream of about 5 mm thick. Sprinkle with the raisins and roll the dough tightly from the long side. Make sure the seam fits well. Cut the roll into slices of 2 cm thickness and stop the end under each roll. Place the rolls on a baking tray covered with parchment paper. Brush them thinly with a little beaten egg and let them rise for about 1 hour at room temperature, until they have almost doubled in size. In the meantime, preheat the oven to 200 Â ° C.
Fry the buns until golden brown and done in about 20 minutes. Bring the apricot jam briefly to the boil and cover the baked bread rolls.