In the bowl of a stand mixer fitted with a dough hook stir together
Water (1/2 cup)
Brown Sugar (1/3 cup)
Active Dry Yeast (1/2 Tbsp)
. Allow to proof for 7-8 minutes.
Raisins (1 cup)
Vegetable Oil (1/4 cup)
Large Eggs (2)
and yolks of the other
Large Eggs (2)
to the proofed mixture.
To this mixture add 2 cups of the
All-Purpose Flour (2 1/4 cups)
Salt (1 tsp)
Ground Cinnamon (1 Tbsp)
Ground Cardamom (1/8 tsp)
. Begin kneading, allowing all the flour to be absorbed.
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.
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).
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.
Line a large baking tray with parchment.
Roll each third into a 14-inch long log. Lay the 3 logs parallel to each other on the baking tray.
Braid dough tightly, pinching the ends together and tucking under slightly.
Cover loaf with a clean kitchen towel and allow to rise in a draft free area for 45 minutes.
Before the dough is done rising, preheat oven to 350 degrees F (180 degrees C).
In a small bowl whisk together the final whole
Large Egg (1)
Cream (1 Tbsp)
. Brush generously on the loaf and sprinkle with
Coarse Sugar (to taste)
Bake for approximately 32 minutes until golden and an internal temperature of 195 degrees F (90 degrees C) is reached.
Remove from oven and transfer to cooling rack. Allow to cool prior to slicing.