Milk braid with raisins

Ingredients for 1 servings:

• 500 g wheat flour
• ½ cube of yeast, fresh
• 250 ml milk, lukewarm
• 70 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 80 g butter, melted
• 1 tsp salt
• 200 g raisins
• some milk

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 16 hours; Total time approx. 1 day 16 hours 20 minutes

Crumble the yeast into a bowl with a little of the lukewarm milk and half a teaspoon of sugar. Separate one egg and set the yolk aside for brushing. Once the yeast has dissolved, combine it with the flour, egg white, egg, butter, and salt. Knead into a dough with the remaining sugar, the remaining warm milk, and the raisins. Transfer to a bowl, cover with a cloth, and let rise in a warm place for 40 minutes. Knead the dough again vigorously, divide into 3 portions, and let rest for 5 minutes. Then shape the portions into rolls on a floured surface, place them on a greased baking sheet, and braid them into a plait. Lightly fold in the ends of the plait. To brush, whisk the egg yolk with a little milk and brush the plait with it. Let the plait rise until it has doubled in size. Preheat the oven to 220 degrees Celsius. Place a heatproof dish with a little water on the bottom of the oven and slide the plaited loaf in. After 10 minutes, reduce the temperature to 200 degrees Celsius and bake the plaited loaf for another 20-25 minutes.