Braided Cinnamon Raisin Bread with Walnuts

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Fudge Bakes

Ingredients

500g bread flour 7g dry activated yeast 5g salt 325g whole milk 50g honey 200g raisins 100g walnut pieces 5g cinnamon Egg wash
  • Mix raisins and walnuts in by hand until evenly distributed through the dough.
  • Mix flour, yeast, salt, milk, honey, and half of the cinnamon on low speed until combined and a dough forms (4minutes).
  • Add the remaining cinnamon to the dough and mix on low speed speed. Dough should be moist and tacky, but not overly sticky. 
  • Move dough to lightly oiled bowl, cover, and proof for 1 hour.
  • Transfer dough onto lightly floured surface. Divide dough into 4 equal size pieces. Pre-shape into oblongs and rest covered for 20 minutes.
  • Roll each of the oblongs out to at least 24 inches / 60 cm. Braid together as if it were a round challah. (will have a video on this later, but there are many available if you search “round challah”).
  • Place the braided dough on parchment paper and place onto a baking sheet. 
  • Brush liberally with egg wash and cover with a plastic bag to proof for another 60-90 minutes.
  • Bake at 375F/190C for 30 minutes. Reduce heat to 350F/175C and bake for another 15 minutes. Target internal temperature is 195F/90C in the center. 
  • Remove from oven and let cool before enjoying. 
As always, if you try out this recipe please share a picture with me!

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