Easter Brioche Wreath with Almonds and Walnuts

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

Warm the remaining 100 ml of milk in a small saucepan. Remove from heat, crumble in the yeast, cover with a kitchen towel, and let it rise in a warm place.

Add the risen yeast to the other ingredients and knead into a smooth dough. Let it rise in a warm place until doubled in size.