Summary

Ingredients

• 200 g raisins
• Rum, for pickling
• 500g flour
• 20 g yeast, fresh
• 80 g suar
• 1 egg (s)
• 1 egg white
• salt
• 80 g butter, liquid
• 200 ml milk, (room temperature)
• 1 egg yolk, for brushing
• 3 tablespoon milk, for brushing

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Instructions

1. Cover the raisins in a bowl with rum, cover and marinate to taste for 24-36 hours and drain before processing.
2. Put the yeast in a bowl, sprinkle with a 1 teaspoon of sugar, pour some milk over it and stir until the yeast has dissolved. Now knead the remaining sugar, the sifted flour, raisins, egg and egg white, a little salt, butter and the remaining milk into a smooth dough. Cover and let the dough rise in a warm place for 40 minutes.
3. Then knead the dough vigorously, divide it into 3 parts and let it rest for 5 minutes. Shape each piece of dough into a thin roll of the same length. Place the rolls on a parchment-lined baking sheet so that they are together on top. Now make a braid out of this. Whisk the milk with the egg yolk and carefully brush the plait with it. Let the braid rise again until it is twice as thick. Bake in the oven preheated to 220 degrees on the middle rack at 200 degrees (place an ovenproof bowl with water on the oven floor) for about 25-35 minutes until golden brown.