Stollen twist

14 g yeast
1 1/3 cups of warm water
1/4 cup caster sugar
4 cups plain flour
1/4 cup milk powder
1 tsp mixed spice
1 1/2 cups craisins
80g unsalted butter, melted, cooled
2 eggs, lightly beaten
1 eggwhite, lightly beaten
1/2 cup flaked almonds
1/4 cup white sugar

1. Combine yeast, water and sugar in bowl and stand in a warm position for 10 mins or until frothy. Sift flour, milk powder and spice into a large bowl and stir in craisins. Make a well in centre and add yeast mixture, butter and eggs and mix to a soft dough using a wooden spoon. Turn out onto a lightly floured surface and knead for 4 minutes or until smooth. Shape dough into a ball, put in a large oiled bowl, cover with plastic and stand in a warm place for 20 mins.
2. Punch down dough with your fist then turn out onto a lightly floured surface and knead for 2 minutes. Divide dough in half. Knead each piece into a long, thin oval.
3. Using 1 piece of dough, start from 1 end and cut dough into 2 strips lengthwise, leaving them connected at the other end. Twist the 2 strips together. Repeat with remaining dough. Put twists on tray.
4. Brush twists with eggwhite and sprinkle with almonds and sugar. Bake for 10 minutes at 200C, then reduce temperature to 180 C and bake for a further 15-20 minutes or until golden brown and cooked through. Stand for 5 minutes before transferring onto a wire rack.