Instructions
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1
In a small bowl, combine the warm milk, yeast, and sugar; whisk together, cover, and set aside to proof.
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2
Sift the all-purpose flour, baking powder, and salt through a sieve into a bowl and stir together.
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3
Transfer the flour mixture to the bowl of a stand mixer, pour in the cooking oil, and mix using a paddle attachment.
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4
Add the yogurt to the mixer and blend until the mixture becomes crumbly.
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5
Pour in the proofed yeast mixture and mix until a shaggy dough begins to form.
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6
Switch to the dough hook attachment and knead until the dough becomes cohesive and smooth.
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7
Add the raisins into the dough and continue kneading until evenly incorporated.
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8
Transfer the dough to a lightly oiled bowl, smooth a little oil over the top, cover with plastic wrap and a kitchen towel, and let rise until doubled in size.
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9
Turn the dough out onto a work surface, shape into a log, divide into 13 equal portions, and roll each into a smooth round ball.
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10
Arrange the dough balls in a round baking pan lined with parchment paper, brush the tops with milk, cover with a towel, and let rise until puffy and touching.
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11
Bake in a preheated oven at 380°F (193°C) for 20 to 25 minutes until golden brown.
