FOR THE DOUGH:
250 ml milk
60 g sugar
50 g butter
25 g fresh yeast
450 g bread flour
1 pinch of salt
flour, for dusting the work surface
butter, for greasing the bowl
1 egg yolk, for brushing
2 tbsp milk,
Place the milk, sugar and butter in the pot, crumble in the yeast, then heat for 3 minutes up to temperature of 40 degrees 2. Add the remaining ingredients and process into a smooth dough (kneading)
Place the dough on a floured surface and knead in the raisins by hand. Place the dough in a bowl greased with butter, cover with a damp tea towel and leave to rise for one hour in a warm place (it should roughly double in size).
Pre-heat the oven to 200 °C and place a baking dish containing water on the bottom of the oven. Line a baking tray with baking paper.
Divide the dough into three portions, roll each one into a long strand (approx. 45 cm in length). Place the three rolls alongside one another, press down lightly on them at the top, then cross the left- and righthand rolls alternately over the middle roll and continue to plait them until you reach the end of the dough. At the end, press the strands of dough lightly together once again.
Using a fork, mix the egg yolk and milk together in a small bowl. Brush the plait with the mixture of egg yolk and milk, sprinkle with slivered almonds and bake for 30 minutes. After 25 minutes place some aluminium foil over the plait to prevent it getting too dark.