For the Easter Raisin Striezel, mix the yeast dough flour, the yeast, the eggs, the melted butter and the lukewarm water with the food processor, with the kneading mix, on the highest speed for a few minutes to form a dough. Cover the dough and let it rise in a warm place.
Meanwhile, soak the raisins in rum and prepare a baking sheet with paper. After the rising time, knead the dough briefly on the floured work surface with the soaked raisins.
Divide into 6 equal pieces. Roll out and braid a Striezel. Brush with a little egg, sprinkle with hail sugar and sprinkle with water. Place in the non-preheated oven, let rise briefly and bake at 180 degrees hot air for about 35-40 minutes.
The underside must have a nice light brown-golden color. Let cool and enjoy with homemade jam.