Christmas Mini Braids

01Method

1. 1

   Soak the raisins in rum. Warm some of the milk to body temperature, mix with a small amount of sugar and yeast, and let it sit for 15 minutes to activate.

2. 2

   Combine the flour and remaining sugar in a large bowl. Add the drained raisins, milk, butter, egg yolk, chopped almonds, and salt. Pour in the yeast mixture and use a mixer to knead until the dough is smooth and elastic, approximately 10 minutes.

3. 3

   Cover and let the dough rise in a warm spot until it roughly doubles in size, about 1.5 hours. Turn the dough onto a floured surface, divide into two sections, then cut each into six pieces.

4. 4

   Roll each piece into a rectangle and cut into three strips. Braid the strips together, then shape into a round coil and place into a buttered muffin tin.

5. 5

   Cover and allow the pastries to rise for about another hour until doubled. Brush with beaten egg, sprinkle with almond slivers, and bake in a preheated oven at 160°C until golden, approximately 20 minutes.