Almudévar laminated braid with nuts and raisins

Mix both flours, salt, 50 g sugar, yeast, 15 g softened butter and 125 g water. Knead for about 10 minutes until smooth. Cover and rest for 30 minutes. Meanwhile flatten the remaining 110 g butter between two sheets of baking paper into a rectangle about 5 mm thick. Keep it chilled.

Roll the dough between two sheets of baking paper to 30 × 40 cm. Place the butter in the centre and fold the dough over to enclose it. Gently roll to 30 × 40 cm, then fold in thirds like a letter. Turn a quarter turn. Roll and fold the same way twice more. Keep the butter enclosed and cold. Wrap the dough and refrigerate for 30 minutes.

While the dough chills, separate the eggs. Whisk the yolks with the remaining 75 g sugar and 50 g water in a saucepan. Cook over low heat, stirring constantly, until thick. Transfer to a dish, cover the surface directly and leave to cool. Chop the walnuts.

Roll the dough between two sheets of baking paper to 40 × 50 cm. Spread with the cooled cream, then scatter over the almonds, chopped walnuts and raisins. Roll up from a 50 cm edge. Cut the roll in half lengthways and twist the two strips together with the cut faces upwards. Place on a lined baking sheet. Cover loosely and leave to rise for about 60 minutes until doubled in size.

Heat the conventional oven to 180 °C. Bake for about 30 minutes until golden and cooked in the centre. Mix the icing sugar with the remaining 20 g water. Transfer the hot braid to a rack and brush with the glaze. Cool for about 30 minutes until the glaze has set.