Braid With Raisins And Candied Fruits

Preparation:

Preparation: Prepare the leavened dough: sift the flour, put the crumbled yeast in the center and dilute it with warm water, mix all the ingredients and let the dough rise in a warm place for 30 minutes. Sift the 400 g of flour into a bowl, put the tepid milk, the egg yolks, the salt in the center and mix with a little flour; add the butter and finish the mixture by beating it until it detaches from the walls of the bowl. Turn it upside down on the table, add the leavened dough and beat until the two doughs are well blended. Put the dough in a bowl brushed with oil and let it rise for 1 hour until the volume has almost doubled; Turn it over again onto a floured table and roll it out to form a 2-3 mm thick rectangle, without working it much. Brush abundantly with the melted butter, sprinkle over the raisins, previously softened, and the roughly chopped candied orange peel. Roll up from the longer side; fold it in half and screw twist. Place the braid on a baking sheet, brush it with a little melted butter and let it rise for 30-40 minutes, covered with a large bowl, until it has almost doubled in volume. Bake the braid in a preheated oven at 200 degrees for 20-25 minutes.