How to make Raisin Nut Grande Lebas ?

Put all the ingredients except the raisins and nuts in the chef's machine and mix the dough on 2 speeds.

This bread is low in water content and the dough is very stiff and non-sticky, knead until the dough is basically smooth, tugging on a small piece of dough to pull out a thicker membrane.

Seal it and let it rise in a warm place.

When the dough has doubled in size, poke a hole in it with your finger and it will not shrink or collapse.

Divide the dough into 3 balls, each weighing 610g, roll them out, and let them rest for 10 minutes.

Use a rolling pin to roll out the dough into a rectangle, slightly thinner on the left side, sprinkle with washed and drained raisins and assorted toasted nuts, leaving an extra portion of the left side unsprinkled, and then roll up from the right side.

Roll into a cylindrical shape, pressing the closed part underneath.

After all 3 are rolled, transfer to a parchment-lined baking sheet and place in the oven to rise, keeping a bowl of hot water in the oven to raise the temperature and humidity. Close the oven door and do something else.

When the dough has reached 1.5 times its original size, cut it with a sharp knife and brush it with egg wash.

Preheat the oven to 160°C. Bake the Grand Marnier at 160°C for 40 minutes, checking for color and covering with tinfoil to prevent overcrowding.

Remove from the oven, cool, slice, seal, freeze and store, and when ready to eat, take it out of the freezer and heat it up with a spitfire, pan, oven, or pie pan.