Brioche Wreath - cooking recipe

Ingredients

1/2 cup golden raisins
1/2 cup orange liqueur
2 tsp active dry yeast
3/4 cup plus 2 tsp granulated sugar
12 tbsp (1 1/2 sticks) butter, softened, plus additional, for greasing
2 tsp vanilla extract
6 None eggs
5 1/2 cups flour, plus additional, for kneading
1/2 cup warm milk
1/2 cup sliced almonds, toasted
None None Powdered sugar, to dust

Preparation

Place golden raisins and liqueur in a small bowl. Cover and set aside until needed.
Combine 1/3 cup warm water, yeast and 2 tsp sugar in a small bowl. Stir gently. Cover and let stand in a warm place about 10 mins, until frothy.
Beat butter, 3/4 cup sugar and vanilla in a large bowl with an electric mixer until pale and creamy. Add 3 of the eggs, one at a time, beating well after each addition. Separate remaining eggs. Add yolks to creamed mixture, beating well. Stir in yeast mixture until well combined.
Fold in flour alternately with milk until combined. Turn dough out onto a clean, heavily floured surface. Knead 10 mins until smooth. Transfer to a large greased bowl. Cover and let stand in a warm place until doubled in size (about 1 1/2 hours).
Punch dough down. Turn onto a floured surface and knead in soaked golden raisins and almonds. Cut in half and roll each into a 16 inch-long strip. Moisten one end of each strip and pinch together, then twist strips together. Join ends to form a wreath shape. Place in a 12-inch well-greased ring pan. Cover and let stand in a warm place a further 45 mins.
Preheat the oven to 400\u00b0F. Reduce oven temperature to 350\u00b0F. Brush wreath with beaten egg white.
Bake 35-40 mins, until golden. Cover with foil in final 10 mins if brioche browns too quickly. Cool in pan 5 mins. Remove from pan; cool completely on wire rack. Dust with powdered sugar.