- 1 cup sour cream
- 3 large eggs
- 1/4 cup water, cold
- 4 tsp. vanilla extract
- 5 to 5-1/2 cups Hodgson Mill All Purpose White Flour
- 1/2 cup sugar
- 1 pkg.(2-1/2 tsp) Hodgson Mill Fast Rise Yeast
- 1 cup unsalted butter, cut into 1/2-inch pieces, softened
- 1-1/2 cups brown sugar, packed
- 1/2 cup unsalted butter, melted and cooled
- 1 cup walnuts, toasted, coarse chopped
- 1 cup raisins, (optional)
- 2 tsp. ground cinnamon
- pinch of salt
- 1 Tbsp. sugar
- 1/4 tsp. ground cinnamon
- 1 large egg
- 2 Tbsp. water
Whisk first four
dough ingredients together in a large liquid measuring cup. Combine 5 cups flour, sugar, yeast and salt
in bowl of a stand mixer fitted with a dough hook. With the mixer on low speed, add the sour
cream mixture, mixing until the dough comes together, about 2 minutes.
speed to medium-low and knead until dough is smooth and elastic, about 6
minutes, scraping down the sides of the bowl occasionally. Dough will be quite sticky.
With the mixer
on medium-low speed, slowly add butter, one piece at a time, waiting about 15
seconds between additions. Scrape down
sides of the bowl and continue to knead dough on medium-low until dough forms a
very soft ball, about 15 minutes longer.
If after 6 minutes, more flour is needed, add remaining 1/2 cup flour 2
Tbsp. at a time until the dough clears the sides of the bowl but sticks to the
bottom. Scrape dough into large, lightly
oiled bowl, cover with greased plastic wrap and refrigerate for at least 10
hours and up to 24 hours. Dough will
rise only slightly due to high butter content.
Dough requires long first rise in the refrigerator to avoid butter
leaching out which would result in an oily texture and uneven crumb.
Prepare filling by mixing filling ingredients
together; set aside. Grease two 9x5-inch
loaf pans, then line with parchment paper long enough to hang over the pan
sides and be used as handles to lift the finished bread from the pan.
Turn the cold
dough onto lightly floured counter and roll into 24x18-inch rectangle, about
1/16-inch thick, long side facing you.
Sprinkle filling evenly over the dough leaving a clear 1/2-inch border
at the far edge. Loosen the dough from
the counter using a dough scraper and roll into a tight cylinder, brush the
border with water, and pinch the seam closed.
Gently stretch the cylinder to 24-inches in length, keeping diameter
even all the way to ends. With a
serrated knife, slice the cylinder into 3/4-inch thick slices (about 32
Stand slices on
edge in two rows, from back to front in the prepared bread pans, alternating
and overlapping the sides of the rolls
in the middle of the pan. Resulting
effect will appear braided. Cover
loosely with plastic wrap sprayed with nonstick cooking spray.
Let rise at room
temperature until nearly doubled in size and dough springs back just slightly
when poked with a knuckle, (about 2 hours).
Adjust oven rack
to lower-middle position and preheat oven to 450°F. Prepare glaze by mixing sugar and cinnamon
together in a small bowl. In separate
bowl, beat egg with water and brush tops of the unbaked loaves with the egg
wash then sprinkle with cinnamon-sugar mixture.
loaves on the lower-middle oven rack and reduce the oven temperature to 350°F. as
soon as you place pans in oven.
browned, about 50-60 minutes; rotating loaves halfway through baking. If loaf tops begin to look too dark, tent
them loosely with foil; tops should be brown but not burnt.
Cool bread in
pans for 15 minutes; using the parchment paper ‘handles” lift the loaves out of
the pans to cooling rack and continue cooling to room temperature, about 2
hours, before slicing.
NOTE: This is a
very sticky, dense dough that cannot be kneaded by hand or food processor. A stand mixer is required. Dough needs to be chilled 10-24 hours before
rolling it out.
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