Cardamom Raisin Bread

Combine the warm milk, warm water, sugar, and 2 tablespoons of melted butter in a large mixing bowl. Use an electric mixer to blend the ingredients until the sugar is fully incorporated and dissolved. Add a spoonful of yeast on top, allowing it to sit for 5 minutes until it becomes frothy.

Next, incorporate the flour into the mixture, adding more as necessary to form a firm dough. Transfer the dough onto a lightly dusted surface and knead for 8 minutes, until it becomes smooth and elastic. Place the dough into an oiled bowl, cover with a clean cloth, and let it rest in a warm environment for approximately 1 hour.

In a separate bowl, combine half a cup of sugar with ground cardamom and cinnamon. Set this mixture aside for later use. Once the dough has relaxed, deflate it by turning it onto a lightly dusted surface. Roll out the dough into a 9x13-inch rectangle, brushing it with half a cup of melted butter. Sprinkle the dough with the cardamom sugar, raisins, and walnuts. Roll into a log shape, pinch the edges closed, and place on a parchment-lined baking sheet. Cover with a clean cloth and let it rest in a warm environment for approximately 1 hour.

Preheat your oven to 350 degrees F (175 degrees C). Using a sharp knife, create V-shapes across the top layer of the roll, leaving a small gap in the middle. This will give the bread a braided appearance. In a small bowl, whisk together an egg and 1 tablespoon of water to form an egg wash. Brush the egg wash over the top layer of the bread, sprinkling with almonds and pearl sugar.

Bake the bread in a preheated oven for 30 to 35 minutes, or until it is golden-brown and produces a hollow sound when tapped on the bottom. Remove from the oven, let cool completely on a wire rack before slicing.