Russian Nut Bread

Instructions

1. 1

   Mix all dough ingredients except butter in a stand mixer until a dough forms. Add butter and knead until the dough can stretch into a thin film.

2. 2

   Soak raisins in rum for 2 hours, then drain and pat dry with kitchen paper.

3. 3

   Roast walnuts at 170°C for 8 minutes, then break into small pieces.

4. 4

   Mix raisins and cranberries, divide into two portions. Do the same with walnuts.

5. 5

   Let the dough ferment in a sealed container until doubled in size. Punch down and divide into two portions (about 451g each). Cover and let rest for 20 minutes.

6. 6

   Roll out one portion of dough into a 35cm x 25cm rectangle. Spread the nut mixture over it, roll up tightly, seal the edges with water, and pinch to close.

7. 7

   Place seam side down on a baking tray. Repeat with the second portion. Let it ferment again, then slash the tops and brush with egg wash.

8. 8

   Bake in a preheated oven at 170°C on the middle-lower rack for 40 minutes. Cover with foil after 15 minutes to prevent over-browning.

9. 9

   Enjoy your delicious Russian nut bread!