Easter Wreath with Almonds and Nuts

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

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

Remove from heat and crumble in the fresh yeast. Cover the pot with a kitchen towel and let it rise briefly in a warm place until the pre-dough forms bubbles.