Cooking Instructions
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Step 1
In the bowl of a stand mixer fitted with a dough hook stir together
Water (120 mL)
,
Brown Sugar (75 g)
and
Active Dry Yeast (6 g)
. Allow to proof for 7-8 minutes.
Step 2
Stir in
Raisins (145 g)
,
Vegetable Oil (60 mL)
,
Farmhouse Eggs® Large Brown Eggs (2)
and yolks of the other
Farmhouse Eggs® Large Brown Eggs (2)
to the proofed mixture.
Step 3
To this mixture add 2 cups of the
All-Purpose Flour (280 g)
,
Salt (6 g)
,
Ground Cinnamon (8 g)
, and
Ground Cardamom (as needed)
. Begin kneading, allowing all the flour to be absorbed.
Step 4
Add remaining 1/2 cup of Flour gradually until dough begins to pull away from the sides and is smooth, about 7-8 minutes. The dough will be a little sticky but you should be able to handle it without additional flour.
Step 5
Lightly oil a large bowl and turn out dough into bowl flipping to coat sides. Cover loosely with a clean kitchen towel and allow to rise in a draft-free area for 90 minutes. (It will not appear to be double in size).
Step 6
Remove dough and knead a few times to punch out the air. Divide dough into 3 equal portions of approximately 300g each. Allow dough to rest for about 5 minutes. This helps relax the dough and will make it easier to roll into logs.
Step 7
Line a large baking tray with parchment.
Step 8
Roll each third into a 14-inch long log. Lay the 3 logs parallel to each other on the baking tray.
Step 9
Braid dough tightly, pinching the ends together and tucking under slightly.
Step 10
Cover loaf with a clean kitchen towel and allow to rise in a draft free area for 45 minutes.
Step 11
Before the dough is done rising, preheat oven to 350 degrees F (180 degrees C).
Step 12
In a small bowl whisk together the final whole
Farmhouse Eggs® Large Brown Egg (1)
and
Cream (15 mL)
. Brush generously on the loaf and sprinkle with
Coarse Sugar (to taste)
.
Step 13
Bake for approximately 32 minutes until golden and an internal temperature of 195 degrees F (90 degrees C) is reached.
Step 14
Remove from oven and transfer to cooling rack. Allow to cool prior to slicing.
