Dissolve the yeast in a third of the warmed milk and mix with 1 teaspoon sugar and 4 tablespoons flour. Dust with flour, cover and let rise in a warm place for about 20 minutes. Whisk the rest of the milk with the butter, sugar, vanilla sugar, 2 egg yolks, lemon zest and a pinch of salt. Add the flour-yeast-milk mixture to the mixture and whip to a smooth dough (the dough should come off the edge of the bowl - if it still doesn`t do that after a long whipping, add a little flour). Then add the raisins. Cover again with a cloth and let rest for another 20 minutes. Then quarter the dough and shape it into approx. 40 cm long strands (these should be a little thicker in the middle so that the Striezel gets a bulbous shape after braiding). Weave a striezel (braided like a braid) or form simple loaves of bread. Place the Striezel on a baking sheet lined with baking paper, cover again with a cloth and let rise for about 20 minutes. Meanwhile preheat the oven to 180 ° C. Lastly, brush the Striezel with 1 egg yolk, sprinkle with granulated sugar and bake in the hot oven for about 1 hour until golden.
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