Braided Raisin Loaf

Variation of: Kathi’s Poppy Seed Strudel

You will need:
1 package of Kathi’s Poppy Seed Strudel
For the dough: 1 oz (40g) butter or margarine, 4 fl oz (110ml) warm water
For the filling:   1 egg, 5 fl oz (150ml) water, 7 oz (200g) raisins

Baking Pan:
regular oven tray

Baking Time:
approx. 25-30 minutes



Instructions:

1. Preheat oven to 360°F (180°C). Cover the baking tray with baking paper, or grease and lightly flour it.
2. Let the raisins soak in water.
3. Put the base mix and the dried yeast into a mixing bowl and mix together. Add the warm water and the softened margarine or butter and knead for about 3 minutes until the dough is smooth.
4. Cover and leave to rise for 20-30 minutes in a warm place. Afterwards, briefly knead the yeast dough with your hands to release air.
5. Now drain the raisins in a sieve, flour them lightly and carefully knead into the yeast dough.
6. Divide dough into 3 portions. Roll each piece into a 15 inch rope. Braid ropes together and secure ends. Place it onto the prepared oven tray.
7. In a new bowl, blend the mix for the filling, the egg and the water. With the help of a baking brush or the back of a spoon, fill the intervals of the braided loaf.
8. Cover and let rise for another 20-30 minutes in a warm place.
9. Before baking, you could brush the loaf with milk or whisked egg yolk to obtain the pretty shining brown finish.
10. Bake in preheated oven for approx. 25-30 minutes.
11. Cool in pan on rack. When cooled, remove it and put it on a cake plate.