Braided Rosemary Raisin Bread

This stunning loaf brings both style and substance to the table, with a striking design and an incredible depth of flavor. Fresh rosemary and walnuts bring a touch of savory-ness to the bread, which is balanced by a cinnamon raisin swirl throughout. Be sure not to skimp on the topping, though, which adds an irresistible crunch reminiscent of a classic coffee cake.

Bread Dough

1/4 cup sugar

1 large egg

1 large egg yolk

2 cups all purpose flour, plus more for dusting

2 1/4 teaspoons (1 envelope) instant yeast

1/2 teaspoon kosher salt

1/2 cup warm whole milk (110°F-115°F)

7 tablespoons room temperature unsalted butter, cut into pieces

Cinnamon, Walnut and Rosemary Filling

1/2 cup packed brown sugar

1 tablespoon cinnamon

1 tablespoon all purpose flour

4 tablespoons unsalted butter, melted; plus additional for greasing pan

1/2 cup walnuts, finely chopped

1/2 cup golden raisins, roughly chopped

2 tablespoons minced fresh rosemary

Cinnamon Sugar Streusel Topping

2 tablespoons all purpose flour

1 tablespoon packed brown sugar

1/2 teaspoon cinnamon

Pinch of salt

1 tablespoon cold unsalted butter

1 large egg, lightly beaten

For the dough:

Whisk together the sugar, egg and egg yolk in a medium bowl until smooth. Place the flour, yeast and salt in the bowl of a stand mixer fitted with a dough hook attachment and pulse to combine. Add the egg mixture and mix on low speed until nearly incorporated, about 30 seconds. Add the milk and knead until the dough comes together, about 2-3 minutes. Add the butter and knead on medium-low speed until completely incorporated and the dough is smooth, about 8-10 minutes.

Turn dough out onto a lightly floured surface and knead until very smooth, about 3-5 minutes. Transfer dough to a large buttered bowl. Cover with plastic wrap and let rise until doubled in size, about 1 to 1 1/2 hours. Place bowl in the refrigerator and chill dough for 45 minutes.

For the filling:

Place all of the filling ingredients in a medium bowl and stir to combine. Generously butter the inside of a loaf pan.

Preheat oven to 350 F. Turn dough out onto a lightly floured surface and roll into a 22” x 12” rectangle. Sprinkle filling evenly all over the dough. Beginning with the long edge, carefully roll the dough into a fairly tight log. Cut log in half lengthwise. Set the halves of dough so they are side by side and touching. Place one half over the other to make an “X”, then carefully twist the two ends on one side twice. Repeat with the opposite side. Tuck the ends of the dough under and transfer bread to the loaf pan. Cover with plastic wrap and let rise for 30 minutes.

For the topping:

Place flour, sugar, cinnamon, salt and butter in a small bowl, and mix with a fork until a fine crumb forms. Brush beaten egg over top of the loaf and sprinkle with topping, pressing lightly to adhere. Place in preheated oven and bake until golden brown, rotating halfway through, for about 50 minutes to 1 hour. Bread should have an internal temperature of at least 190°F. Remove bread from the loaf pan and set on a wire rack to cool completely before slicing.