Ingredients

• 1 cup hot Milk 115°F
• 10 grams Dry Granulated Yeast or 42 grams fresh yeast
• 3/4 cups Sugar
• 4 large Eggs reserve 1 of the egg yolks to brush the top of the muffins
• 1/2 cup Melted Butter cooled
• Salt
• 5 cups Organic Unbleached White All-Purpose Flour sifted (plus more if needed)
• 2 tsp Vanilla Extract
• 1 Tbsp Lemon Juice
• zest from 1 Lemon
• 1 cup Golden Raisins soaked for 20 minutes
• Easter sprinkles to decorate

Instructions

1. Add yeast and 1 tablespoon of sugar to half of the milk and cover with plastic wrap. Let is sit for 10 minutes, until yeast rises and bubbles.
2. Reserve one of the egg yolks and mix with 1-2 tablespoons milk, set aside. In the bowl of a stand mixer fitted with paddle attachment beat eggs and sugar on high for 3-4 minutes, until frothy.
3. Add milk and yeast mixture and the remaining milk. Add vanilla. Switch to the dough hook.
4. Slowly start adding the flour, kneading on low-medium speed. Add lemon zest and lemon juice.
5. Start adding the butter, kneading on medium-low speed and scraping the sides and bottom of the bowl when necessary.
6. Add raisins. The dough should be sticky and soft.
7. Grease a large bowl with some oil and transfer the dough inside. Cover with plastic wrap and let it rest, for 1-2 hours at a warm place, until it doubles its size.
8. After 2 hours, dust a working surface with some flour. Transfer dough to the surface and cut into 16 equal parts. Form balls.
9. Cut each ball into 3 pieces with the same size. Roll each piece into an 8-10 inch log. Make a braid. Bring both ends of the braid together.
10. Generously spray a muffin tin with cooking spray. Place each braided ball into a muffin tin slot. Cover and let them rest for 30-40 minutes, until they rise and double in size.
11. Preheat oven to 350°F. Brush each muffin with egg yolk and milk mixture, top with pastel sprinkles.
12. Bake for 25-30 minutes, until golden and toothpick inserted in the middle comes out clean. Do not overbake the muffins, or they will become tough and dry and we are seeking a moist fluffy texture. Let muffins cool inside the tin for 5 minutes, then remove and transfer to a cooling rack to cool completely.
13. Store in an airtight container at room temperature for up to five days.