Raisin Rolled Strudel

Warm the lukewarm water and crumble the yeast into it, stirring until dissolved. Add 1 tablespoon of sugar and let stand for 5 minutes until foamy.

Combine flour and salt in a large mixing bowl. Create a well in the center and pour the yeast mixture and beaten eggs into it.

Mix the ingredients together and knead for 8-10 minutes until a smooth, elastic dough forms. The dough should be soft but not sticky.

Incorporate the soft butter gradually while kneading, adding it in small pieces until fully incorporated and the dough is silky.

Place the dough in a greased bowl, cover with a cloth, and let rise in a warm place for 1-1.5 hours until doubled in size.

Punch down the risen dough and turn it out onto a lightly floured surface. Roll it out into a thin rectangle, approximately 12 x 18 inches, being careful not to tear it.

Sprinkle the remaining 3 tablespoons of sugar evenly over the dough surface, then distribute the raisins uniformly across the entire rectangle.

Starting from one long edge, tightly roll the dough into a log, sealing the seam by pinching it closed as you go.

Carefully place the rolled strudel seam-side down onto a greased baking sheet, curving it gently into a crescent shape if desired.

Cover the shaped strudel with a cloth and let it rise for 30-40 minutes until puffy and slightly increased in size.

Preheat the oven to 375°F (190°C). Bake the strudel for 40-45 minutes until the top is deep golden brown and a toothpick inserted in the center comes out clean.

Remove the strudel from the oven and let it cool on the baking sheet for 10 minutes before transferring to a wire rack to cool slightly. Slice and serve warm or at room temperature.