For Bread Maker See instructions at bottom 

INSTRUCTIONS FOR OVEN:

What you will need:

-2 teaspoons (7g) instant dry yeast 

-1/4 cup (60g) softened butter

-1 egg, beaten

-3/4 cup (260ml) lukewarm milk (whole fat)

-½ cup (75g) dried raisins, optional

-1 egg beaten + 1 pinch of sugar + 1 pinch of salt

-Flaked almonds, optional

-Pearl sugar, optional

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1.Mix the dough. In a large bowl mix together baking mix and yeast. Add butter, egg and lukewarm milk (if necessary, warm it slightly, milk must not be warmer than 100˚F (40°C), otherwise the yeast will die) and knead into a dough with dough hooks of the hand mixer for 5 minutes. Briefly knead in the raisins if desired.

2.Let the dough rise. Cover the bowl with a damp cloth and leave to rest in a warm place for 2 hours.

3.Shape the dough. Place the dough on a lightly floured work surface and divide into 3 equal pieces. Roll each piece into long strands and place diagonally on a baking tray lined with baking paper. Braid the dough into a braid, pressing the top and bottom ends together. Cover with a tea towel and let rise for another 30 minutes while the oven preheats. 

4.Heat the oven. After 15-20 minutes, preheat the oven to 350˚F (180˚C) top and bottom heat.

5.Bake the yeast pastry. Brush the yeast pastry with beaten egg and sprinkle with flaked almonds and/or pearl sugar, if desired. Bake on the middle shelf for 25-30 minutes until golden brown.

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INSTRUCTIONS FOR BREAD MAKER :