Cinnamon Raisin Braid
The unmistakable aroma of cinnamon and raisins will start mouths watering the minute this loaf hits the oven.
INGREDIENTS | YIELDS 1 LOAF
- ½ cup dark raisins
- ½ cup golden raisins
- ½ cup dried currants
- 2 cups brandy
- 1 1/4 cups plus 1 tablespoon warm water
- ½ cup brown sugar
- 1¾ teaspoons active dry yeast (1 package)
- 1 cup all-purpose flour
- 2 tablespoons ground cinnamon
- 2 teaspoons plus 1 pinch kosher salt
- 3–4 cups bread flour
- 1 egg
- 2 tablespoons turbinado sugar
Combine dark raisins, golden raisins, currants, and brandy. Set aside to plump 1 hour or overnight.
In a large bowl combine 1¼cups water, brown sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
Stir in plumped raisins (drained), all-purpose flour, cinnamon, 2 teaspoons salt, and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
Line a baking sheet with parchment. Turn risen dough onto a floured surface, divide into 3 equal portions, and form a 3-strand braid. Place onto prepared pan, cover loosely with plastic wrap, and proof for 30 minutes. Preheat oven to 375°F.
Whisk together egg with 1 tablespoon water and a pinch of salt, and brush gently onto the top of the risen loaf. Sprinkle with turbinado sugar, and bake until golden brown and hollow sounding, about 30–40 minutes. Cool completely on a rack.
