4 1/2 to 5 cups of wheat flour
2 packets of bread yeast
1 1/4 cup of milk
2/3 cup of sugar
6 tablespoons of butter or margarine
2 eggs
1 egg white
1 tablespoon of rose petal extract
1 tablespoon of grated lemon zest
1 1/2 cups of raisins
beaten egg
4 1/2 to 5 cups of wheat flour
2 packets of bread yeast
1 1/4 cup of milk
2/3 cup of sugar
6 tablespoons of butter or margarine
2 eggs
1 egg white
1 tablespoon of rose petal extract
1 tablespoon of grated lemon zest
1 1/2 cups of raisins
beaten egg
Mix 2 1/2 cups of wheat flour and the yeast in a large bowl
In a saucepan, heat the milk, sugar, butter or margarine, and 1 tablespoon of salt until it reaches a warm temperature, stirring constantly until the butter almost melts
Add the flour and yeast mixture to the bowl
Combine the eggs, egg white, rose petal extract, and lemon zest
Beat at low speed for 30 seconds, scraping the sides of the bowl with a spatula
Beat for 3 minutes at high speed
Mix in enough wheat flour to obtain a dough that is more or less firm
Add the raisins
Place the dough on a lightly floured surface
Knead for 6 to 8 minutes until it becomes smooth and elastic
Let it rise in a protected area for 1 hour to 1 hour and 15 minutes
Lower the dough
Divide into three parts
Make a braid, join the ends to form a crown
Baste with beaten egg
Cover and let it rise for another 45 minutes
Bake in a moderate oven for 25 to 30 minutes
If desired, make two braids, resulting in two smaller crowns.
