Classic Easter Wreath with Almonds and Nuts

Combine flour, powdered sugar, soft butter, 100 ml milk, egg yolks, raisins, and all spices (salt, thyme, star anise, nutmeg) in a bowl.

Lightly warm the remaining 100 ml milk in a small pot (do not boil!).

Remove from heat, crumble in the fresh yeast and stir. Cover the pot with a kitchen towel and let it rise briefly in a warm place until the starter has risen nicely.