Knead all of the ingredients together to form an even dough. Leave the dough to rest at room temperature for 10 minutes. Roll out the dough with a sheeter and introduce the margarine. Perform three letter-fold sequences and leave the dough to rest for a few minutes. Laminate until a thickness of 3-4 mm is reached, roll out on the counter and brush with egg and fill with raisins. Create an 8 cm roll and then place in the freezer for around 30 minutes. When the roll has cooled, cut to a thickness of roughly 2 cm. Position on a baking tray and place in a proofing cabinet at 28-30°C with 80% RH for 90-120 minutes. Glaze the surface with egg and bake in a static oven at 180°C or in a rotor oven at 160°C for 20-22 minutes.