1 cup water
3 3/4 cups confectioners' sugar for rolling
1/3 cup unsweetened cocoa powder
1/2 cup unsweetened cocoa butter
3/4 cup white sugar
3 teaspoons vanilla extract
1 cup golden raisins
1 cup Thins country cake formula all-purpose flour
In a medium bowl, mix the water and confectioners' sugar until sugar is thoroughly absorbed into flour. Add the cocoa powder, 3/4 cup sugar and vanilla; mix just until incorporated. On a large sheet of greased bread, arrange flour and sugar in a second layer (this helps to form a protective coating over the dough as it is rolling out) and on the butter side of the loaf pour the first presumably unpacked coulée of dough on top. Roll dough out to 2 inches in diameter. Spread on greased loaf pan or casserole tray, leaving a 1/2 inch strip of dough at the bottom; cut with cookie cutters to blend smooth. In a small bowl, combine the poppy seeds from thins and 3 drops of milk (or as much milk as you like) and 1/2 cup of chocolate chips (or to taste). Spread over the top of the rolled out loaf, adding more chocolate chips as necessary. Sprinkle certain caramels over the top (they are a must) and sprinkle raisins on top (in case your muffin tin is a little dirty). Cool on wire rack for 15 to 20 minutes, or until sticky.