Summary

Ingredients

• 175 ml milk
• 500g flour
• 1 cube yeast, fresh
• 100 g suar
• 80 g butter
• 1 packet vanilla sugar
• 1 pck.Lemon (s) - zest, rounded
• 1 egg (s)
• 1 egg white
• 80 g raisins
• 1 egg yolk
• 1 tablespoon milk
• Almond (s), sliced
• Granulated sugar

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Instructions

1. Prepare: warm milk in a small saucepan.
2. Yeast dough:
3. Put the flour in a mixing bowl and make a well in the center. Crumble in the yeast, add 1 teaspoon of the sugar and some of the lukewarm milk. Mix carefully with a fork and let the dough rise for about 15 minutes at room temperature. Melt the butter or margarine in the rest of the warm milk.
4. Add the remaining ingredients, except raisins, and the lukewarm milk-fat mixture to the yeast and mix everything with a hand mixer (dough hook) briefly on the lowest setting, then work on the highest setting in about 5 minutes to form a smooth dough. Briefly knead in the raisins if desired. Cover the dough and let it rise in a warm place until it has visibly enlarged.
5. In the meantime, cover the baking sheet with parchment paper.
6. Knead the dough well again on a lightly floured work surface and divide into 3 equal pieces. Roll each piece into a strand (about 40 cm). Place the strands of dough on the tray and braid into a braid. Leave the braid covered until it has visibly enlarged. In the meantime, preheat the oven.
7. Top / bottom heat: approx. 180 ° C
8. Hot air: about 160 ° C
9. Beat the egg yolks with milk and brush the braid with it. Sprinkle with almonds and granulated sugar. Put the tray in the lower third in the oven.
10. Baking time: about 30 minutes
11. Pull the braid with the baking paper onto a wire rack and let it cool
12. Tip:
13. Prepare the evening before: Then prepare the yeast dough with cold ingredients but soft fat. Do not stir any pre-dough, knead the dough for about 5 minutes, then knead in the raisins and shape the rest into a ball. Place the ball in the mixing bowl covered with foil in the refrigerator. In the morning, knead the dough and shape it into a braid as described in the recipe, let rise and bake.
14. Bake rolls:
15. To do this, divide the dough into 16 equal pieces and shape into balls. After rising, brush with egg yolk milk, sprinkle with almonds and granulated sugar and bake for about 15 minutes on the same stove setting.
16. Bake small braids:
17. To do this, divide the dough into 15 equal pieces. Roll each piece into a strand (about 18 cm) and weave 3 strands of dough into a plait. After rising, brush with egg yolk milk, sprinkle with almonds and granulated sugar and bake for about 15 minutes on the same stove setting.