Combine all dough ingredients except the filling. Ensure yeast does not directly touch salt or sugar. Mix dry ingredients, then add milk and egg. Knead until combined, then add butter. Use room-temperature butter, milk, and egg. Let the dough rise for 50 minutes.

Punch down the dough after the first rise and let it rest for 15 minutes. Roll it out into a 30x30 cm square, dusting with flour as needed.

Brush the rolled-out dough with 10g melted butter.

Prepare the filling: chop walnuts, soak raisins in wine or rum overnight, and mix sugar with cinnamon powder.

Spread the filling evenly over the rolled-out dough.

Roll the dough tightly from one end to the other.

Seal the seam by pressing it firmly with your fingers.

Cut the roll into trapezoid shapes or diamond shapes. For round shapes, cut into 4 cm pieces.

Press the center of each piece with a floured chopstick until it touches the bottom.

Place the shaped rolls on a baking tray.

Brush the rolls with leftover egg wash for a glossy finish.

Let the rolls rise for 50 minutes for the second proofing. Cover with plastic wrap or a damp cloth.