Briochetulband

In a bowl mix the flour with the yeast, icing sugar and 1/2 tsp salt. Make a well in the middle and pour in the milk, butter and eggs. Mix everything with the hand mixer in 5 minutes to a smooth and moist dough. Finally, mix in the raisins.

Divide the almonds over the bottom of the turban and lay the dough on it; do not fill in the form for more than two-thirds. Cover the shape with a clean tea towel. Let the dough rise in a warm place for about 1 hour until the mold is completely full of dough.

Preheat the oven to 175 ° C. Slide the mold in the middle of the oven and fry the turban in 50 min. Until golden brown and done. Turn the turban from the mold onto a grid and let it evaporate and cool. Dust the turban just before serving with icing sugar. A surprisingly light bread enriched with egg. Tasty with salted butter or the orange cinnamon butter (see tip).