Soak 100 g of golden raisins in 50 g of dark rum and set aside to plump.
Dissolve 20 g of baker's yeast in 150 g of warm milk and let it sit for 10 minutes.
Combine 500 g of bread flour, 100 g of sugar, 8 g of salt, 100 g of eggs, and the yeast mixture in a bowl.
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