Put the flours with sugar, lemon zest and dry yeast in a large bowl. Melt butter in lukewarm milk, knead together with the curd into a smooth dough.
Let rise in a warm place until just about double in size. Later add the raisins and knead the dough repeatedly.
Form three 30 cm long rolls from the dough and braid them into a plait.
Let rise for another 20 minutes on the baking tray lined with baking paper, then bake at 175 °C for about 30 minutes.
Preparation Tip:
Sprinkle the braid with flaked almonds and/ or hail sugar. The raisins can be omitted.
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