Braided Raisin Bread With Lemon

250 g All-purpose flour 40 g Sugar Pinch of salt 40 g Unsalted butter, melted 5 tbsp Lukewarm milk

1 Egg 20 g Fresh yeast 1 tbsp Grated lemon peel 80 g Raisins 1 tbsp Milk

1. Soak the raisins in a bowl filled with warm water for 20 minutes until soft. Drain.
2. In a mixing bowl put flour, sugar, pinch of salt, butter, egg and lukewarm milk. Crumble the fresh yeast on top of the ingredients. Using a stand mixer blend all the ingredients at slow speed until a dough forms. Then adjust to middle speed and knead for about 5 minutes until dough comes off easily from bowl and smooth. Add the thoroughly drained raisins and lemon zest. Knead for another 30 seconds until well-combined.
   
3. Cover the dough and let rise for 45 minutes. Punch down and divide the dough in 3 equal pieces and roll into ropes. Loosely braid the ropes and put on a greased baking tray. Let rise for another 30 minutes until braid is plump and doubled in size. Brush with milk and bake for about 30 minutes at 190C/375F.