Easter Twisted Bread with Raisins
For the dough, soak the raisins in water. Dissolve the active dry yeast with the milk and 1 teaspoon sugar and leave for 15 minutes. Sift the flour through a sieve into a bowl. Add the proofed yeast, soaked raisins, remaining sugar, vanilla sugar, butter, egg and salt to the flour. Process with the dough hook of the hand mixer on the lowest level first, then at the highest setting for about 5 minutes to a smooth dough.
Divide the dough into two equal portions and shape each portion into about 70 cm long strands. Twist the dough starnds together and place on a greased baking sheet. Pinch the ends of the twisted dough together to form a ring. Cover with a kitchen towel and let rise for 20 minutes.
Whisk the egg yolk and milk together, and brush the twisted dough with it. Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for 45 minutes until golden brown. Remove the baked bread from the oven and let cool. Decorate with colored eggs or sweets.