For the dough:
3 1/2 cups of all-purpose flour
1 packet (15g) of active dry yeast, dissolved in 1/2 cup of warm water
1/4 cup of milk
2 large eggs
1/4 cup of melted butter
1/3 cup of sugar
1 teaspoon of salt
1/2 teaspoon of grated lemon zest
For the filling:
100g of chopped raisins
150g of chopped walnuts
2 large egg whites
1/3 cup of sugar
1/2 teaspoon of ground cinnamon
For brushing:
1 lightly beaten egg yolk
1/4 cup of rose water gelatin
For decorating:
50g of toasted and chopped raisins
For the dough:
3 1/2 cups of all-purpose flour
1 packet (15g) of active dry yeast, dissolved in 1/2 cup of warm water
1/4 cup of milk
2 large eggs
1/4 cup of melted butter
1/3 cup of sugar
1 teaspoon of salt
1/2 teaspoon of grated lemon zest
For the filling:
100g of chopped raisins
150g of chopped walnuts
2 large egg whites
1/3 cup of sugar
1/2 teaspoon of ground cinnamon
For brushing:
1 lightly beaten egg yolk
1/4 cup of rose water gelatin
For decorating:
50g of toasted and chopped raisins
Sift the flour onto a flat surface
Make a depression in the center and add the yeast mixture
Pour in the milk and stir gently with a fork to dissolve the yeast and mix with some of the flour
Let it rest for 15 minutes at room temperature
Combine the beaten eggs, melted butter, and remaining dough ingredients
Mix with a fork, making circular motions, and then knead
If necessary, add a little more flour
Shape into a ball, dust with flour, and cover with a cloth
Let it rest for 1 to 2 hours until the dough has doubled in volume
Lower the dough and knead again
Let it rest for another 30 minutes
Prepare the filling: mix all ingredients and set aside
Roll out the dough into a rectangle, 35x40cm
Spread the filling, leaving a gap of about 3cm around the edges
Brush the edges with the egg yolk and roll up in the lengthwise direction
Cut with a knife, in the lengthwise direction, separating into two equal parts
Place the two dough parts side by side (with the cut edge facing outwards)
Join the two ends (brushed previously with the egg yolk) and start to braid tightly
Join the two final ends and brush with the egg yolk again
Place in a greased baking dish, cover with a cloth, and let rise for about 30 minutes until doubled in volume
Bake in a hot oven (200°C), preheated, for about 40 minutes or until golden brown
Brush still warm with melted rose water gelatin quickly over low heat and cover with toasted raisins
Serve in about 20 slices.
