Place dough in a greased bowl
Cover with a clean kitchen towel
Allow to rise in a warm spot for 1 hour or until doubled
Shape with Precision:
Roll dough into a large rectangle (approximately 24×16 inches)
Distribute sugar, both types of raisins, and walnuts evenly
Roll tightly from the long side, similar to a Swiss roll
Create the Signature Spiral:
Position a small bowl in the center of a 9-inch round baking dish
Carefully coil the rolled dough around the bowl, starting from the outer edge
Gently remove the bowl when finished
Second Rise and Preparation:
Cover and let rise for 30-40 minutes
Preheat oven to 175°C (350°F)
Mix egg yolk with milk for the egg wash
Brush the bread surface gently with egg wash
Baking to Perfection:
Bake for 30-35 minutes until achieving a rich golden brown
If browning too quickly, cover with foil
Test doneness with a skewer or thermometer (internal temperature should reach 190°F/88°C)
Professional Tips for Success
Room temperature ingredients are crucial for optimal dough development
The dough should feel soft and supple but not stick to your hands
Soak raisins in warm water for 10 minutes before use for maximum plumpness
Allow complete cooling before slicing to maintain structure
Storage and Serving
Store in an airtight container at room temperature for up to 3 days
Best served slightly warm
Can be reheated briefly in a low-temperature oven
Freezes well for up to 1 month when wrapped properly
Nutritional Information (per serving, makes 12 servings)
Calories: 320
Protein: 8g
Carbohydrates: 48g
Fat: 12g
Fiber: 2g
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