Dilute the yeast in warm milk, add half of the flour, mix and put in warm place for fermentation (double volume increase)
Pound the yolks white with the sugar, add the vanillin
Beat the butter, combine with the yolks, salt, the rest of flour and pour into the sponge. Add the rinsed and dried raisins, knead a rather dense pastry so as it comes off the walls and set in cold place covered with a towel
When the volume increases twice, put the pastry on a plate, flour, knead, roll in a bar (narrowing to the sides) and make a “pretzel”. Butter the sheet well, put the pretzel, set in arm place and let rise, brush with the yolk slightly diluted with water or milk, sprinkle with the peeled and chopped almonds and bake for 40-50 minutes over 430-450oF (220-230oC)
Cool on the plate covered with paper and towel
Sprinkle with the powdered and sifted sugar
