Wreath

INSTRUCTIONS

• 1
  Mix flour, sugar, butter, 100 ml milk, egg yolks, raisins, and all the spices.
• 2
  Heat the second half of the milk, i.e., 100 ml, in a saucepan.
• 3
  Remove from heat and crumble the yeast into it. Cover the pot with a cloth and place it in a warm spot for a while for the leaven to rise nicely.
• 4
  Then add the leaven to all ingredients and knead into a dough.
• 5
  Divide the dough into 5 parts and roll each part into a long snake.
• 6
  Braid three parts into a plait and simply twist the remaining two.
• 7
  Line a baking sheet with parchment paper and place the plait on it, shaping it into a circle.
• 8
  Place the remaining twisted snakes on top of the plait.
• 9
  To help the wreath hold its shape, insert toothpicks into it.
• 10
  Brush the wreath with the remaining egg whites and sprinkle with almonds and crushed nuts.
• 11
  Bake in the oven for approximately 40 minutes at 180 °C.
• 12
  Let the baked wreath cool down and decorate with a bow.