Christmas Braid

Ingredients

 * 5 cups flour
 * 2 pack active dry yeast
 * 1 cup milk
 * ⅔ cup brown sugar
 * ⅓ cup unsalted butter
 * 1 tsp salt
 * 2 egg
 * 1 egg white
 * 1 tsp star anise seeds
 * 1 tsp lemon zest
 * 1 cup seedless raisins
 * 1 egg yolk
 * ¼ cup blanched almonds

Directions

 * 1) Combine yeast and 2½ cups flour in a mixer bowl-mix well combine milk, brown sugar, butter, and salt in a saucepan, over a low flame.
 * 2) Heat to 120°F, remove from heat.
 * 3) Stir into flour mixture.
 * 4) Add eggs, egg white, anise seeds, and lemon zest.
 * 5) Beat on low speed for 30 seconds.
 * 6) Beat on high speed for 3 minutes.
 * 7) Stir in as much flour as you can by hand.
 * 8) Add Raisins and turnout onto a very lightly floured board knead for 6–8 minutes by hand, until smooth and elastic shape into a ball.
 * 9) Place into a greased bowl and turn once.
 * 10) Cover and allow to rise for 60 – 90 minutes, until doubled punch down, divide in half, and allow to rest for 10 minutes set one half aside.
 * 11) Divide the remaining piece in half.
 * 12) Cut one half in thirds.
 * 13) Roll each third into an 18-inch rope.
 * 14) Loosely braid and place onto a greased cookie sheet.
 * 15) Divide the other half into fourths.
 * 16) Roll three into 14-inch ropes.
 * 17) Braid loosely and place on top of the 18-inch braid.
 * 18) Cut the remaining fourth into three pieces.
 * 19) Roll into 12-inch ropes.
 * 20) Braid loosely and place on top of the 14-inch braid Tuck ends under.
 * 21) Repeat with the other half of dough.
 * 22) Cover and let rise for 30 – 45 minutes.
 * 23) Brush with egg yolks and sprinkle with almonds.
 * 24) Remove from oven.
 * 25) Serve warm or at room temperature.