Braided Bread with Almonds and Raisins
Put the flour in a bowl and make a well in the middle. Crumble the yeast into it, add some sugar and mix with 1-2 tablespoons of lukewarm milk. Dust some flour over it from the edges. Cover the bowl with a kitchen towel and let rest for 10 minutes in a warm place.
Add the remaining milk, the remaining sugar, vanilla sugar, almonds and raisins into the flour mixture. Add the chopped butter and mix with the flour mixture. Knead with dough hook of hand mixer to a firm dough.
Divide the dough on a floured surface into 3 equal portions and roll each portion into about 40 cm (approximately 16 inches) long strands. Combine the 3 dough strands in the form of a braid and press the ends together well. Place the dough braid on a baking tray lined with parchment paper. Again cover with a kitchen towel and let rise for 30 minutes.
Remove the tea towel from the baking tray and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 20 minutes.
Remove the baking tray from the oven, brush the baked braid with butter, spread the almond slivers over the wreath, and place the baking tray back into the oven. Bake for about 25 minutes more (insert a toothpick to check for doneness).
Take out the braided bread from the oven, let cool and decorate as desired with a ribbon.