Pour the raisins with brandy (I took the infusion of "wild Rose brandy" - cheap) and put on fire. Simmer for 10 minutes until the alcohol has evaporated, cool. Dissolve the yeast with 2 tbsp warm water with honey and let stand for 10 minutes. Sift flour, add sugar. Beat slightly eggs – 3 whole and 1 egg white and yolk to leave for lubrication of the top. Pour the flour with the sugar in a food processor or HP. Add the yeast (those with honey). Gradually add the beaten eggs, knead the dough at low speed. To increase the speed of the combine and knead the dough for 10 minutes. Without reducing the speed of the combine, add in the dough the pieces of butter and knead another 10 minutes. Add the raisins, mix well. The dough will be quite liquid, but the flour does not add!

Put the dough in a greased bowl, cover with cling film and leave to rise in a warm place until the dough doubled (1-2 hours). Punch down the risen dough and put in the fridge overnight. The finished dough in the morning to put on the forms, oiled and leave to rise for 30 minutes. Heat the oven to 180 C. Beat egg yolk with 1 tsp water and brush the top of dough. Bake until Golden brown.

Sprinkle the top with powder. The dough inside is porous and light.