Steps
- Cover 130g of raisins with water and soak while preparing the dough. Measure 50g of sugar. Dissolve 25g of fresh yeast in 60ml of lukewarm milk with a little of the sugar.
- Mix 500g of all-purpose flour, 1 teaspoon of fine salt, and the remaining sugar. Add the yeast mixture, 190ml of milk, and 1 egg. Knead with a dough hook on low for 5 minutes.
- Rest for 5 minutes, then knead for 10 minutes, until smooth and supple. Cover and let rise for about 2 hours, until doubled.
- Knead in 100g of softened butter gradually until incorporated. Mix in the drained raisins and 70g of pearl sugar.
- Grease and flour a 12 × 4½in / 30 × 11cm loaf pan, 2¾in / 7cm deep. Shape the dough into a log, seal the seam, and place in the pan. Cover and let rise for at least 45 minutes, until doubled.
- Preheat the oven to 350°F / 180°C. Beat 1 egg yolk with 1 teaspoon of milk and brush over the loaf. Bake for about 35 minutes, until golden, then cool briefly before unmolding onto a rack.