For the bread
500 grams flour
3 teaspoons active dried yeast
350 ml apple juice
50 grams butter
1 tablespoon honey
For the filling
100 grams raisins
100 ml white wine
1 tablespoon cocoa powder
½ teaspoon cinnamon
For the glaze
1 egg
1 tablespoon apple juice
Gently heat up the apple juice, add the yeast and let it activate (about 15 minutes or so). Sift the flour twice, and put about ¾ of it into a bowl, add the activated yeast, melted (and cooled) butter and honey, and knead the dough, adding flour as you knead, until you get a soft, pliable dough that doesn’t stick to your hands. Put the dough into a greased bowl, cover with a kitchen towel, and leave it in a warm place, to rise for an hour. After the dough has risen, knead it briefly, then let it rise for another 30 minutes.
In the meantime, make the filing by soaking the raisins in white wine (I used Sauvignon blanc) for about 30 minutes, then blending them (along with the wine raisins didn't soak in) in a food processor until you get a fine paste. Add the cocoa powder and cinnamon, mix well and the filling is done. Take the dough and roll it out (in a rough rectangular shape) to about 1 cm thickness, spread the filling evenly, then roll it up, starting from the shorter end. Put the roll into a loaf tin (mine was 30x10 cm) lined with baking paper and let it rise for about half an hour. Just before baking, whisk up the egg and the apple juice and brush the loaf. Bake the bread in a preheated oven, first 10 minutes at 220˚C, then for another 20 minutes at 180˚C. Brush the surface of the baked bread with about a tablespoon of butter, for a softer and shiner crust.
