Prep Time:
30 mins
Cook Time:
30 mins
Additional Time:
2 hrs 5 mins
Total Time:
3 hrs 5 mins
Servings:
10
Yield:
1 loaf
Ingredients
Directions
Whisk together warm milk, 1/2 cup sugar, warm water, and 2 tablespoons melted butter in a large bowl until sugar is dissolved. Sprinkle yeast over the top and set aside for 5 minutes.
Once yeast is foamy, stir in flour, adding more as needed to form a stiff dough. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place into an oiled bowl, cover with a cloth, and let stand in a warm place until doubled in bulk, about 1 hour.
Combine remaining 1/2 cup sugar, cinnamon, and cardamom in a small bowl; set aside.
Deflate dough and turn it out onto a lightly floured surface. Roll dough into a 9×13-inch rectangle and brush with 1/2 cup melted butter. Sprinkle with cardamom-sugar mixture, raisins, and walnuts. Roll into a log, pinch the edges closed, and place onto a parchment paper-lined baking sheet. Cover with a cloth and let stand in a warm place until doubled in bulk, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C).
Using a sharp knife, score the top layer of the roll with V-shapes that don't quite meet in the middle, the whole length of the roll. This will give the bread an attractive braided appearance, but can be skipped.
Beat egg with 1 tablespoon water in a small bowl until well combined; brush over the top of bread. Sprinkle with almonds and pearl sugar.
Bake in the preheated oven until bread is golden brown and sounds hollow when tapped on the bottom, 30 to 35 minutes. Cool completely on a wire rack before slicing.
Cook’s Note
Use leftovers to make awesome French toast.
Nutrition Facts (per serving)
| 480 | Calories |
| 20g | Fat |
| 70g | Carbs |
| 9g | Protein |
