Christmas bread

1. 

raisins 2 oz (60 g) • semi skimmed milk 1,5% ¾ cup (200 ml) • fresh yeast 1 oz (30 g) • sugar granulated 3.5 oz (100 g) • vanilla sugar 0.75 oz (20 g) • unsalted butter 4.5 oz (125 g) • chicken egg 1 pc • all-purpose flour / plain flour 10.5 oz (300 g) • flour medium 7 oz (200 g)

Wash the raisins and soak them in water for a while. Heat the milk slightly and add a teaspoon of sugar, a teaspoon of flour (from the weighed ingredients) and crumbled yeast. Wait for the sourdough. Pour both flour into deeper bowl, add the sugar, vanilla sugar, egg, melted butter, yeast and drained raisins.

2. 

Knead dough in the bowl and cover. Let the dough rise at room temperature for 1 hour.

3. 

Put dough on a floured board and divide into six major and two minor parts. Make 6 rolls from the major parts( length of about 35 cm), from the smaller parts rolls about 20 cm long.

4. 

Made a braid from 3 rolls and put it on baking tin with baking paper. Using a wooden roller gently make a cavity into the center of the braid along its length.

5. 

Made a braid of the other three rolls and put them in a hole of the first braid. Repeat procedure with a wooden roller and re-create the cavity.

6. 

Intricate last 2 rolls and put this simple braid into a hole formed in the previous braid.

7. 

Skew short skewers on the sides of Christmas - it should not lose shape when baking. Let it rise on baking tin for 20 minutes.

8. 

chicken egg 1 pc

Apply whisked eggs on the top of cake and sprinkle it with almonds according to your taste. Bake in the preheated oven on the middle temperature level (150 - 340°F (170°C) C) for 35 minutes. Skew it with a stick to see if it is baked- if the dough does not stick to the skew, it is baked

9. 

If it is baked, remove skewers and apply milk and sprinkle it with sugar. Cut it when it is cool.