1. In the bowl of a stand mixer fitted with the dough hook, whisk together the dry ingredients. 2. Add the sourdough starter and flavourings, mixing well. 3. Add the eggs, one at a time, mixing in well. 4. Add the butter in small pieces, beating it in gradually. Continue beating until the dough is smooth and shiny, about 5 to 8 minutes. 5. Cover and let rise until puffy, about 1 ½ hours. 6. Filling and Assembly: 7. Line a greased 10” springform pan with parchment and dust the bottom with semolina flour. 8. Punch down and roll out on a lightly floured surface to a rectangle about 9 inches wide and 3 feet long. Let rest 5 minutes. 9. Meanwhile, combine craisins, pecans, honey and egg white. 10. Sprinkle the surface of the dough with the filling mixture. 11. Beginning with a long edge, roll the dough into a log. 12. Spiral the log into pan or other deep, round pan, tucking the end into the middle. 13. Cover and let rise in a warm place until very puffy, about 1 1/2 to 2 hours. 14. Heat the oven to 350°F. 15. Brush the risen loaf with the egg wash. 16. Bake 45 to 55 minutes, until its internal temperature is at least 190ºF on an instant-read thermometer. Check after 20 minutes and tent with foil if it's browning too quickly. 17. Cool in the pan for 15 minutes, then gently unmould onto a rack to cool completely. ---------------------------------------------------------------------------
Nutrition
Ingredients
