Braided Bread with Raisins
Dissolve yeast in the milk until smooth with 1 pinch of sugar.
Put the flour, salt, sugar and egg in a bowl, add softened butter and yeast milk and mix thoroughly. Add the lemon zest and raisins. Knead the dough with the dough hook of the electric hand mixer until the dough no longer sticks to the bowl rim. Cover and let rise in a warm place about 45 minutes. Put the dough on a floured board, knead, divide into 3 equal parts. Roll each piece of dough into a 30 cm (approximately 12 inches) long roll. Place the rolls lengthwise side by side and braid a pigtail. Place the braid on a lined baking tray. Mix egg yolk and milk, brush on the braid with a pastry brush and sprinkle with sanding sugar. Bake in a preheated oven (180°C convection) 40 min. until golden brown. Remove to cool, and while still warm sprinkle with powdered sugar.