Summary

Ingredients

• 250 ml milk
• 1 packet fresh yeast
• 80 g suar
• 500 g wheat flour, type 405
• 1 lemon (s), untreated, grated zest
• 0.5 teaspoon ½ salt
• 8 tablespoon oil, (germ oil)
• 150 g raisins
• 1 egg yolk
• Granulated sugar, for sprinkling
• Fat, for the tin

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Instructions

1. Heat the milk lukewarm and dissolve the yeast in it. Add sugar, flour, lemon zest, salt and oil and knead everything until the dough comes off the bottom of the bowl. Then knead in the raisins. Cover and let the dough rise in a warm place for about 30 minutes.
2. Now divide the dough into 3 portions and shape into 30 cm long rolls and braid them into a braid. Press the ends tightly, place the braid on a greased baking sheet and let rise for another 30 minutes.
3. Now bake the braid in a preheated oven (electric stove: 175 ° C) for a good 25 minutes. But 10 minutes before the end of the baking time, sprinkle the braid with whisked egg yolks and granulated sugar.