Rinse and drain the sultanas. Warm 5 tablespoons of milk. Put the flour in a bowl, make a depression in the middle and crumble the yeast into it. Add 25 g sugar and lukewarm milk and mix with some flour from the rim to a pulp. Cover and leave to rise in a warm place for about 15 minutes. Add 125 g sugar, butter, eggs, vanilla sugar, cinnamon, aniseed and salt and knead with the dough hooks of the hand mixer for 4-5 minutes.
Knead in the sultanas at the end. Put the dough on a well floured work surface, form into a ball and put it back into the bowl. Cover and leave to rise in a warm place for approx. 1 1/2 hours (dough must rise to double its volume). Knead the dough on a floured work surface again and form into a roll of about 70 cm. Place it in a wreath (approx. 26 cm Ø) and lift it onto a baking tray lined with baking paper (approx. 34 x 40 cm). Press the porcelain doll or bean into the dough, cover the wreath and let it rise for another 30-45 minutes. Cut figs and apricots into strips. Quarter lemon and orange slices. Cut pineapple and papaya into pieces. Mix the egg yolks and 1 tbsp. milk, coat the wreath with it and decorate with the prepared fruits and the "Belegkischen". Sprinkle the wreath with sugar and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes.
Cut figs and apricots into strips. Quarter lemon and orange slices. Cut pineapple and papaya into pieces. Mix the egg yolks and 1 tbsp. milk, coat the wreath with it and decorate with the prepared fruits and the "Belegkischen". Sprinkle the wreath with sugar and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Then cover the wreath with aluminium foil, turn down the temperature (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) and bake for another 15-20 minutes. Let the wreath cool down
waiting time approx. 2 hours