Mix flour, sugar, salt, milk and yeast and knead for 5 minutes. Roll the dough into a rectangle
of 20X30 cm en and leave this in the fridge for at least an hour. Get the butter out of the fridge half an hour
before you will use it. Roll the butter into a rectangular of 12X17 cm (put some flour underneath
to make the rolling easy). Put this in the middle of the dough and fold the dough rectangular around
the butter. Roll the whole mass out again till 20X30cm. Put back in the fridge for 1 hour. Repeat the
process three times. then cut triangles from the dough and make croissants. Bake them 10 minutes at 200
degrees, turn the oven down to 180 degrees and bake 15 minutes more.
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Mix flour, yeast, 50 grams melted butter, 1 egg, sugar, salt and 2.5 dl water. Knead for 10 minutes and
then add the raisins, sugared citrus peel and chopped nuts. Let the bread rise for
half an hour; in the meantime mix the almond paste with an egg yolk and form a roll. Roll the
bread into a rectangular form and put the roll of almond paste in the middle. Form a raisin
bread like in the picture. Make it rise this time for one and a half hour. Bake the bread
in the oven for 40 minutes at 200 degrees. Spread 25 gram of melted butter on top of the bread.
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