Crumble the yeast, stir with a little bit of sugar and a little bit of lukewarm milk. Sift the flour into a large enough bowl. Make a hollow in the middle, pour the yeast into it and stir with a little flour. Leave the dampfl in a warm place with the lid closed for 15 minutes. Now cream butter, yolks and the remaining sugar and mix into the risen yeast. Add the remaining milk, salt and grated lemon zest and beat the dough until it comes away from the bowl. Add the raisins rolled in flour, the finely chopped candied lemon peel and the chopped almonds to the dough. Form it into a round loaf and let it rise for 30 minutes in a warm place with the lid closed. Mix the egg yolks in a cup, brush the loaf with them and score the top in a cross shape with a kitchen knife. Place the loaf on a greased baking tray and bake in a heated oven.
Baking time: about 50 min
Heat: 200 °C Celsius **
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