|Granulated sugar||60 Gram (1/4 Cup)|
|Warm milk||250 Milliliter (1 Cup 110Â°F, 43Â°C)|
|Active dry yeast||2 Tablespoon (Package)|
|All purpose flour||500 Gram (3 1/3 Cups)|
|Margarine||100 Gram (8 Tablespoon)|
|Raisins||50 Gram (1/3 Cup)|
|Egg yolk||1 , beaten|
|Sugar crystals||3 Tablespoon|
Stir a pinch of granulated sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour, remaining granulated sugar and salt into a large bowl.
Melt margarine; cool slightly.
Stir margarine and raisins into yeast mixture.
Beat into flour mixture to make a dough.
On a floured surface, knead dough lightly.
Cover and let rise in a warm place 1 hour.
Grease a baking sheet.
Divide 1 half into three 14-inch (35-cm) strips; use to make a braid.
Place braid on greased baking sheet.
Using two-thirds of; remaining dough, make another smaller braid.
From remaining dough, make 2 strips and twist together.
Brush large braid with egg yolk.
Place smaller braid on top; brush with egg yolk.
Place twist on top; brush with egg yolk.
Sprinkle loaf with sugar crystals.
Let rise in a warm place 15 minutes.
Preheat oven to 400°F (205°C).
Bake loaf 25 to 30 minutes or until it sounds hollow when tapped on underside.
Cool on a rack.