Rising and proofing time:
4–4 1⁄2 hrs

Ingredients:
3 x “logs” hefezopf dough, approx. 12in (30cm) long,
1⁄4 cup raisins
1⁄4 cup pecans, coarsely chopped
2 tbsp light brown sugar
1 tsp pumpkin pie spice

Method:
1 Roll each “log” of dough out crosswise, so that you have three pieces each 12 x 31⁄4in (30 x 8cm). The measurements do not have to be precise, but the pieces of dough should be roughly the same shape.

2 Mix together the raisins, pecans, sugar, and pumpkin pie spice. Scatter a third of the mixture over each piece of dough, and press down with your palms firmly. Roll up each piece along its longest side, tucking the dough in firmly as you go. You should be left with three 12in (30cm) “ropes” of dough stuffed with the raisin and nut mix.

3 Pinch the tops of the 3 pieces of dough together and tuck the ends underneath. Now loosely braid the dough together, leaving room for it to rise, and pinch and tuck the ends underneath.

4 Transfer the loaf to a baking sheet lined with parchment paper, cover with lightly oiled plastic wrap and a kitchen towel, and leave in a warm place for another 2 hours. This dough will rise, but not double in size. Preheat the oven to 375°F (190°C).

5 Brush the loaf with egg, making sure to get into the ends of the braid. Bake in the preheated oven for 25–30 minutes, until well risen and golden brown. If the bread
is undercooked where the braids meet, but has browned well, cover loosely with foil and cook for another 5 minutes. Remove from the oven and leave to cool on a wire
rack for at least 15 minutes before serving.

STORE:
This loaf is best eaten the day it is baked, but will store, wrapped in plastic wrap, for 2 days.

BAKER’S TIP:
Hefezopf is a sweet yeasted bread, traditionally braided and baked at Easter all over Germany. It is quite similar to a brioche dough recipe, and can be baked plain or stuffed with a variety of dried fruits and nuts. Try experimenting with this recipe to include your favorites.

Spiced Pecan and Raisin Hefezopf