Torta de los 80 Golpes

Dissolve the yeast in the warm water, then add the sugar and flour.

Beat until you achieve a foamy mixture.

Let it rise in a warm place.

In a deep bowl, combine the warm milk, soft butter, and sugar.

Mix well and add the yeast sponge and the egg.

Gradually incorporate the flour, mixing with an open hand until a smooth and homogeneous dough forms.

Knead until the dough detaches from the bowl, then transfer it to a surface lightly dusted with flour.

Once the dough is formed into a ball, hit it against the surface 80 times to achieve a very elastic dough.

Place the dough in a clean bowl, cover with a clean cloth, and let it rise until it doubles in size.

Remove the dough and knead lightly to release air, then roll it out with a rolling pin into a rectangular shape, about 0.5 cm thick.

Brush the surface of the dough with melted butter, sprinkle with sugar, and a mixture of almonds and spices.

Add the raisins.

Roll the dough lengthwise and cut it into 2 cm thick portions.

Brush the bottom of a springform pan with butter, sprinkle with processed almonds and sugar.

Place the rolls in the pan with the spiral side facing up, leaving space between them to allow for expansion during the second rise.

Let the rolls rest until they double in size again.

Bake in a preheated oven at 180°C until golden brown.

Unmold while still hot.