The practice of raisin yogurt bread

Stir the eggs, sugar, yeast and salt into the flour.

Put in yogurt and stir well.

Put in butter and stir evenly for fermentation.

Ferment to 2 to 2.5 times.

Exhaust the dough, put in the raisins and knead evenly.

Roll out the kneaded dough and divide it into 3 strips, do not cut off one end.

Then braid.

Put it in the mold for the second fermentation.

Ferment to double.

Spread the egg wash, sprinkle with shredded coconut, preheat the oven at 180 degrees for 5 minutes, and bake up and down for 25 minutes.

The finished product picture.