Traditional Christmas Spiral Bread with Fruits and Nut

Ingredients

For the Dough

• 200ml lukewarm milk (¾ cup + 1 tablespoon)
• 50g sugar (4 tablespoons)
• 7g active dry yeast (1 tablespoon)
• 2 large eggs, room temperature
• 4g salt (1 teaspoon)
• 550g all-purpose flour (4½ cups)
• 85g unsalted butter, softened (6 tablespoons)
• Zest of 1 lemon

For the Filling

• 30g golden raisins (2 tablespoons)
• 30g brown raisins (2 tablespoons)
• 75g chopped walnuts (6 tablespoons)
• 25g sugar (2 tablespoons)

For the Egg Wash

• 1 egg yolk
• 15ml milk (1 tablespoon)

Instructions

1. Begin with Yeast Activation:

• Combine lukewarm milk, 1 tablespoon sugar, and yeast in a bowl
• Let the mixture rest for 5-10 minutes until foamy and fragrant

1. Create the Dough Base:

• In a large mixing bowl, whisk together remaining sugar, eggs, and salt
• Pour in the activated yeast mixture
• Gradually incorporate flour while mixing
• Add softened butter and lemon zest
• Knead for 8-10 minutes until you achieve a smooth, elastic dough

1. First Rise:

• Place dough in a greased bowl
• Cover with a clean kitchen towel
• Allow to rise in a warm spot for 1 hour or until doubled

1. Shape with Precision:

• Roll dough into a large rectangle (approximately 24×16 inches)
• Distribute sugar, both types of raisins, and walnuts evenly
• Roll tightly from the long side, similar to a Swiss roll

1. Create the Signature Spiral:

• Position a small bowl in the center of a 9-inch round baking dish
• Carefully coil the rolled dough around the bowl, starting from the outer edge
• Gently remove the bowl when finished

1. Second Rise and Preparation:

• Cover and let rise for 30-40 minutes
• Preheat oven to 175°C (350°F)
• Mix egg yolk with milk for the egg wash
• Brush the bread surface gently with egg wash

1. Baking to Perfection:

• Bake for 30-35 minutes until achieving a rich golden brown
• If browning too quickly, cover with foil
• Test doneness with a skewer or thermometer (internal temperature should reach 190°F/88°C)

Professional Tips for Success

• Room temperature ingredients are crucial for optimal dough development
• The dough should feel soft and supple but not stick to your hands
• Soak raisins in warm water for 10 minutes before use for maximum plumpness
• Allow complete cooling before slicing to maintain structure

Storage and Serving

• Store in an airtight container at room temperature for up to 3 days
• Best served slightly warm
• Can be reheated briefly in a low-temperature oven
• Freezes well for up to 1 month when wrapped properly

Nutritional Information (per serving, makes 12 servings)

• Calories: 320
• Protein: 8g
• Carbohydrates: 48g
• Fat: 12g
• Fiber: 2g