Put all the ● ingredients into the bread machine and start the bread dough cycle. Allow the dough to work its way through the first proofing process.
While the dough is rising, make the cinnamon almond cream using the ☆ ingredients. In a bowl, whisk together the sugar and butter brought to room temperature.
Gradually add the beaten egg to the bowl from Step 3, mixing well each time you add the egg. Once the egg is well integrated with the mixture, add the almond flour and cinnamon, and combine. Set aside.
Once the dough is ready, take it out of the bread machine onto a floured surface and deflate the gas. Form into a round shape and let it rest for about 17 minutes.
Dust the rolling pin with flour and roll out the dough into a rectangle. The size should be about 32-33 cm in height and 37-38 cm in width. (It doesn't have to be accurate.)
Spread the almond cream evenly from Step 3 with a spatula onto the dough. (Leave 3 cm of the top border.) Sprinkle raisins over the almond cream.
Slowly roll up the dough starting from the bottom edge. Roll tightly and neatly seal the seam.
Divide the dough into 8 portions with a pastry scraper and place into aluminum cupcake cups. Allow the dough to rise, until 1.5- 2 times larger than their previous size.
After the 2nd proofing, brush with the beaten egg set aside for glazing (refer to helpful hints). Bake in the pre-heated oven at 200℃ for 11-12 minutes.
Enjoy right out of the oven. They are very fragile just after baking, so be careful!
Story Behind this Recipe
I wanted to make bread that would taste sweet like a cake. I used the ingredient ratios of Rika Sakamoto's almond cream as the base for my recipe.
About the eggs.... First, crack open 2, beat, and set aside 30 g for the dough and 40 g for the cream. Set aside the rest for glazing. You can use salted butter for this recipe.