2-3 tablespoons milk are heated with it is mixed yeast, 2-3 tablespoons flour and 1 tablespoon sugar. The mixture is covered with a cloth and allowed to rise. The flour is sieved twice in a pre-warmed vessel - this will let more air in it.
Flour is put in a large bowl, in the middle make a well and the effervescent yeast is added to lightly beaten eggs, the remaining fresh milk, sugar, zest, vanilla, a little salt and 3.5 oz (100 g) melted butter. Blend into a smooth dough by kneading with hands constantly immersed in fat. When the dough is prepared, it is put in a greased bowl, covered with a towel and placed on a warm place 86°F (30 °C) for about 2 hours until doubled in volume.
Then the dough is kneaded again and add the rest of the oil, and again allow it to rise under the same conditions for a further 2 hours. From cake dough are formed 2-3 or 4 rolls that are entangled or put in a form used for the baking.
During shaping the raisins are added and again allowed to rise in a warm place for 30-60 minutes. Finally coat with beaten egg yolk and sprinkle with almonds and sugar. Bake in a thoroughly oiled pan for 30-40 minutes at 356°F (180°C).