Stir the yeast and 1 tablespoon of sugar in 1/8 l of lukewarm milk and let it rise (steam). Then mix all the ingredients (except for the pine nuts and raisins) well together and knead a nice dough, only then work in the raisins and pine nuts. Let the dough rise for 1 hour. Preheat the tube to 160 ° C.
Then bring the dough into the desired shape (2 pieces of baking, because the mass is large), I always like to make 2 braided plaits. Brush with beaten egg. Then bake for 10 minutes with the oven open (a crack) and then finish baking for another 40-50 minutes with the oven closed. Since the amount is very large, you can also freeze a finished plait, but the milk bread is still very juicy and good even after 3-4 days!