For the yeast and curd Easter plait, first put the flours with sugar, lemon zest and dry yeast in a large bowl. Melt the light butter in lukewarm milk and knead together with the curd into a smooth dough. Let it rise in a warm place until it doubles in size. Now add the raisins and knead the dough again.
Form three 30 cm long rolls from the dough and braid them into a plait.
Leave to rise for 20 minutes on a baking tray lined with parchment paper, then bake the yeast and curd plait at 175 degrees Celsius (gas: level 2) for about half an hour.
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