Ingredients

• all-purpose flour – 4 cups / 500 g
• granulated sugar – 3/4 cup / 150 g
• unsalted butter, softened – 1/2 cup / 115 g
• whole milk – 1 cup / 240 ml
• active dry yeast – 2 1/4 tsp / 7 g
• eggs – 2, plus 1 for egg wash
• raisins – 1/2 cup / 75 g
• sliced almonds – 1/4 cup / 30 g
• lemon zest – 1 tbsp
• vanilla extract – 1 tsp
• salt – 1 tsp

Instructions

1. Warm the milk until lukewarm. Stir in the yeast and a tablespoon of the sugar. Let it stand until foamy, about 10 minutes.
2. In a large bowl, combine the flour, remaining sugar, and salt. Add the softened butter and mix until crumbly.
3. Add the yeast mixture and eggs to the flour mixture. Knead until a smooth dough forms, about 10 minutes.
4. Fold in the raisins, sliced almonds, lemon zest, and vanilla extract. Let the dough rise in a warm place until doubled, about 1.5 hours.
5. Preheat the oven to 375°F (190°C). Divide the dough into three equal parts, roll each into ropes, and braid them together.
6. Place the braid onto a baking sheet lined with parchment paper. Brush with beaten egg. Allow to rise again until puffy, about 30 minutes.
7. Bake for 30-35 minutes until golden brown. Let cool before slicing.

Substitutions

• all-purpose flour -> bread flour
• raisins -> dried cranberries
• sliced almonds -> chopped walnuts

Enhancements in the Next Evolution

• Enhance flavor by adding a pinch of ground nutmeg or cinnamon.
• Use an overnight cold rise for the first fermentation to develop deeper flavors.
• Try a mixture of seven different braids for a more intricate presentation.