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English: Making a Mainzer Neujahrsbopp, a traditional German New Year's pastry, is a delightful way to celebrate the New Year with a nod to German culinary traditions.

500g all-purpose flour 1 packet (7g) active dry yeast 250ml warm milk 75g sugar 75g unsalted butter, softened 1 egg Zest of 1 lemon A pinch of salt Raisins for decoration Egg yolk for glazing

Instructions:

Prepare the Yeast Mixture: In a small bowl, dissolve the yeast in a little bit of warm milk. Add a teaspoon of sugar and a couple of tablespoons of flour. Mix well and leave it in a warm place for about 15 minutes until it becomes frothy. In a large mixing bowl, combine the flour, remaining sugar, and a pinch of salt. Add the yeast mixture, warm milk, softened butter, egg, and lemon zest. Mix until a soft dough forms. Knead the dough on a floured surface until smooth and elastic, about 8-10 minutes. Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place until it doubles in size, about 1-2 hours. Shape the Neujahrsbopp: Once the dough has risen, punch it down and turn it out onto a surface. Divide the dough into portions (depending on how large you want your Neujahrsbopp to be). Shape each portion into either a jubilating figure with outstretched arms, or a vaginal representation. Second Rise: Place the shaped figures on a baking sheet lined with parchment paper. Cover them and let them rise again for about 30 minutes. Bake: Preheat your oven to 180°C (350°F). Brush the Neujahrsbopp with beaten egg yolk for a nice glaze.

Bake in the preheated oven for about 20-25 minutes, or until golden brown.