Ingredients
- 100g California raisins
- 7g dry yeast
- 75g caster sugar
- 450g semi-wheat flour
- 12 cardamom pods – remove and crush seeds
- ½ tsp salt
- 75g cold unsalted butter – cut into small pieces
- 150ml warm whole milk
- 1 medium egg, lightly beaten and 1 medium egg yolk
Preparation
Soak the raisins in boiling water for 15 minutes, then drain.
Meanwhile, mix the yeast, 30 ml warm water and a pinch of sugar in a small bowl. Let the yeast mixture stand for about 5 minutes until it foams.
Mix the wheat flour, remaining sugar, cardamom and salt in a large bowl or the bowl of a stand mixer. Add the butter and rub it into the flour mixture with your fingertips until the mixture resembles breadcrumbs. Add the milk, egg and yeast mixture. Mix with a wooden spoon until a soft dough forms. Remove the dough from the bowl onto a well-floured surface and start kneading. Add a pinch of flour to the work surface and your hands from time to time to prevent the dough from sticking. Knead until the dough is smooth and elastic. Knead by hand for about 8–10 minutes and with the dough hook in a stand mixer for about 6–8 minutes.
Pat the dough into a 9-inch square and sprinkle with raisins. Fold the sides of the dough over the raisins and pinch the edges together. Knead the work surface and hands lightly with flour until the raisins are evenly distributed throughout the dough. Form the dough into a ball and place in a large, greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1-2 hours.
Divide the dough into three pieces. Roll each piece into a 15-inch long strand. Braid the three strands together, place the strand on a baking sheet lined with baking paper, and tuck the ends of the braid under the strand. Cover loosely with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat the oven to 180°C or gas mark 4.
Mix the egg yolk and a tablespoon of water and brush the pitko with this mixture. Bake the pitko in the oven for 25–30 minutes, until the top is golden brown and the bottom sounds hollow when tapped. Place the pitko on a wire rack to cool.
Chef’s tips
The pitko can be made two days in advance and stored at room temperature, wrapped in cling film. It will keep for a month if frozen.