1 packet vanilla sugar
A pinch of salt
100 g raisins (optional, soaked in rum or water)
Zest of 1 organic lemon 
For Brushing & Topping:
1 egg yolk
1 tbsp milk
Sliced almonds
Pearl sugar
Instructions
1. Activate the Yeast
Place the flour in a large bowl and make a well in the center. Crumble in the fresh yeast (or add dry yeast). Add 1 tablespoon of sugar and a little of the lukewarm milk. Mix gently with a bit of flour from the edges to form a thick starter (pre-dough).
Cover and let it rest in a warm place for about 15 minutes, until bubbly and activated.
2. Make the Dough
Add the remaining sugar, vanilla sugar, lemon zest, eggs, salt, butter, and the rest of the milk to the starter.
Knead everything for at least 10 minutes using a stand mixer or by hand until you get a smooth, elastic dough that pulls away from the sides of the bowl.
Finally, gently knead in the drained raisins (if using).
3. First Rise
Cover the dough and let it rise in a warm place for about 1 hour, or until it has doubled in size.
4. Shape the Braid
Turn the dough onto a lightly floured surface and knead briefly. Divide it into three equal portions and roll each into a rope about 40 cm (16 inches) long.
Pinch the ends together at the top and braid the strands into a classic plait. Tuck the ends underneath and transfer the braid to a baking tray lined with parchment paper.
