Easter bread

Directions

• first I sift the flour (for this recipe I
  recommend the flour should be type 500) through a
  sieve
• the next step is to dissolve the yeast in warmed
  light milk, and proceed to mix the products
• leaving part of the butter to melt or about 200 grams
• I mix the
  rest of the products and start mixing until obtaining
  dough, the dough should be soft and I leave it to rise
  until it doubles in volume for about 1 hour
• then I gradually add the butter until it is completely
  absorbed by the dough and add the raisins
• I leave it to rise for another 1 hour, then divide the dough into 5 or if you want to are as large as you like, divide them into round balls and cover with a towel for about 20 minutes
• the next step is to divide each ball into three
  and make wicks from the and then I braid them and
  place them in rectangular shapes, let them rest for
  another 15 minutes
• After the dough rests, I brush it
  with beaten egg yolk or egg white, as you decide, I will
  use egg yolk, brush the braided braids and sprinkle
  with sugar and the almonds, pass with the brush one
  more time.
• The next step is baking, I heat the oven to
  180 degrees, let it heat up and put the kosunaka, for
  the first 10 minutes I bake with a fan, turn off the fan
  and bake for another 30 minutes
• After the cooking time is over, check the core with a wooden skewer on the bread, and if the skewer comes out clean without any dough sticking, then it is ready
• remove from the molds and place on a wire rack to cool, cover with a clean cloth.
  
  Enjoy the bread when it is done, that’s it
  from me for this recipe, expect more soon interesting
  recipes, good appetite and be healthy