Plaited Raisin Bread from Curd Oil Dough
Soak raisins at least 4 hours or overnight in rum. Drain thoroughly. Dab dry as needed.
Heat oven to 175°C upper/lower heat. Line baking tray with baking paper. Place all ingredients including Hermesetas Granulated in a mixing bowl and use food processor/blender or dough hooks on an electric mixer to mix them into a smooth dough. Knead-in raisins. Divide dough into three equally large pieces. Form each piece into a roughly 40-cm-long strand and weave the strands into a braid. Fold the upper and bottom ends slightly. Mix egg yolk and milk. Coat the braid and sprinkle with almond flakes. Bake breakfast braid in hot oven for 30-35 minutes until golden brown. Remove from oven and let cool on a cake rack. Top with butter or jam as desired. The braid still tastes great the next few days when slightly toasted.