Vanocka

500g strong plain flour
100g butter, softened
80g + 1 tbsp sugar
1 cup milk
10g dried yeast
2 egg yolks
50g raisins
1 egg, beaten
Icing sugar, for dusting

Heat the milk until lukewarm, mix in 1 tablespoon sugar and the yeast. Leave for 10 minutes to allow the yeast to rise. Put the flour and sugar into a large bowl, make a well in the centre. Mix the egg yolks into the milk. Pour into the flour and mix until combined. Add the butter and stir well. Add the raisins. Turn out onto the table and knead for 10 minutes, adding more flour if the dough is soft. Put into a bowl, cover with a damp tea towel and allow to rise for 1 hour. Punch back the dough and braid. Place onto a prepared baking tray and allow to rise for 30 minutes more. Brush the surface with beaten egg. Use some pre-soaked wooden skewers to secure the vanocka. Bake for 5 minutes at 220 degrees centigrade then reduce the heat to 160 degrees centigrade and bake for 45 minutes more. Cover with foil if the vanocka is becoming too brown. Once cool dust with icing sugar.