Grease a baking tray. Sift the flour onto a source, throw in the Center the crumbled yeast and mix it with milk and a little sugar and flour. Leave to ferment 15 minutes before mass. Melt the butter. beat it with eggs, the rest of the sugar and salt, knead this mixture with the previous dough and flour and let it ferment during 15 minutes.
Extend the mass in the form of a plate of 50 >< 40 cm y 1 cm de grosor y marcar en ella a lo largo 3 zonas de igual anchura. Mezclar el mazapán con la confitura, untar con ello la zona central y esparcir por encima las pasas y las almendras.
Cut sides oblique strips in areas of 2 CM's wide and braiding them over filling. Letting go braid other 15 minutes on the baking tray. Heat oven to 225 degrees. Spread the braid with the whipped egg yolk. Cook it 30 minutes in the bottom of the oven.
Bring to the boil water with sugar 10 minutes before the end of the cooking time, spread this braid.
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