Heat the cream in a small saucepan. Mix the flour and yeast carefully in a mixing bowl. Add the remaining ingredients and work everything with a mixer (dough hook) briefly on the lowest, then on the highest level in about 5 minutes to a smooth dough.

Cover the dough and let it rise in a warm place, for me it is again the preheated oven approx. 40 degrees. If the dough has increased by half, then it can leave its cozy, warm nest.

Divide the dough into 2 equal parts, knead the sultanas into one half of the dough. After kneading, let both parts rest for about 30 minutes.

Sprinkle the dough with flour and knead briefly on a lightly floured work surface. Shape the dough with the sultanas into 3 rolls about 30 cm long. Braid the rolls into a braid. Shape the other dough into 4 rolls. Rotate 2 rollers into each other (see photo)

Place the sultanas on a baking sheet lined with baking paper and brush with egg yolk / milk mix and place the 2 twisted strands on both sides. Brush these with egg yolk / milk mix and sprinkle with cane sugar, then bake for 30 minutes.