2. Roll & Shape:
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Roll out the dough into a rectangle on a floured surface.
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Sprinkle with drained raisins (and candied cherries if using).
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Roll the dough up into a log (like a cinnamon roll), then coil it into a swirl or spiral shape.
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Place into a tall greased baking mold or deep cake pan.
3. Second Rise:
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Cover the shaped dough and let it rise again for 30–45 minutes.
4. Bake:
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Preheat oven to 180°C (350°F).
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Brush the top with egg yolk + milk mixture.
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Bake for 35–40 minutes, or until golden brown and a toothpick comes out clean.
5. Finish:
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While still warm, brush the top with warmed apricot jam or honey for that gorgeous shine.
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Let cool completely before slicing.
💡 Tips:
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Add-ins: Orange zest or a sprinkle of cinnamon in the dough adds extra warmth.
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Storage: Keeps fresh for 2–3 days. Store in an airtight container.
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Serving suggestion: Toast a slice and slather with butter or enjoy with tea or coffee. ☕🍰
