What you’ll need
1/4 cup + 2 tablespoons, divided
Milk (or alternative milk)
2 1/2 cups
Active Dry Yeast
1 egg yolk
Combine 1 tbs sugar with 2 tsp yeast in 1/2 cup warm milk. Cover and let bloom for 5 minutes.
Combine flour with water, butter, vanilla, sugar, salt, and milk/yeast mixture. Mix at low speed.
Mix until a soft dough comes together and pull ls away from the side of the mixing bowl.
Put dough in a greased bowl. Cover & let rise in a warm spot for 1 hour or until it has doubled.
Divide dough into 4 equal parts.
Shape into balls. Cover and let rise in a warm place for 15 minutes.
Combine sugar, cloves, and cinnamon in a bowl; raisins in bowl; and 1 egg beaten in a bowl.
Spread some cornmeal on a sheet of parchment paper. Roll out 1 dough ball into a 10-inch circle.
Brush with egg, sprinkle with 1/3 cinnamon-sugar-clove mix & 1/3 of raisins. Leave a 1/2” border.
On another sheet of parchment paper, roll out thr 2nd dough ball into a 10-inch circle.
Place over the first circle and repeat with egg, spiced sugar & raisins.
Repeat with the 3rd ball. Roll out the 4th ball & stack on the rest. Trim edges into a clean circle.
Leave a 3-inch ring in the center, and cut the rest of the circle into 16 equal pieces.
Double twist the slices in pairs away from each other. Pinch the end of each pair together.
Cover and proof for 20 minutes.
Brush the bread with the egg wash. Bake in a pre-heated 400-degree oven for 20-25 minutes.