Trenza de Almudévar

Step 1: Soak 2 ⅞ oz raisins in 3 tbsp rum or brandy for at least 1 hour, or overnight.

Step 2: Stir ¼ oz fast-action dried yeast into ½ cup whole milk. In a bowl or mixer, combine 14 oz strong white bread flour, 2 ⅛ oz caster sugar and ½ tsp salt, add the milk and 2 eggs and knead for 5 minutes. Add 2 ⅞ oz unsalted butter a little at a time and knead for 10 minutes more, until the dough is smooth, glossy and stretches thin without tearing.

Step 3: Cover and leave in a warm place until doubled, about 1½ hours.

Step 4: Beat 2 ⅛ oz unsalted butter with 1 ¾ oz soft brown sugar until soft. Drain the raisins and mix with 1 ¾ oz walnuts, 1 ⅜ oz almonds and 1 ⅜ oz hazelnuts.

Step 5: Roll the dough on a lightly floured surface into a 40 x 30 cm rectangle. Spread with the sweet butter, scatter the nuts and raisins evenly and press them in. Roll up tightly from a long side into a log and chill for 15 minutes.

Step 6: Cut the log in half lengthways with a sharp knife so the layers show. Lay the two halves side by side, cut sides up, and twist them loosely over each other into a braid, pinching the ends. Lift onto a lined tray.

Step 7: Cover loosely and prove for 45 to 60 minutes, until puffy. Heat the oven to 350°F (325°F fan).

Step 8: Brush the exposed dough with 1 egg and bake for 30 to 35 minutes, until deep golden and the bread sounds hollow underneath. Cover with foil after 20 minutes if the nuts are darkening.

Step 9: Meanwhile boil 1 ¾ oz caster sugar and 3 ½ tbsp water for 2 minutes until clear. Brush the syrup over the hot braid so it shines, and cool on the tray for 20 minutes before slicing.