Soft braids with raisins the softest and most delicious. The most beautiful moment of the day for me is in the morning, when the world slowly awakens and a new day full of many things begins. Breakfast then becomes perfect if a homemade cake awaits me and my indispensable cup of hot milk and coffee. The recipe I want to tell you about today is that of soft and very soft Brioche with raisins perfect for breakfast, but also for a snack or any time of the day. Just imagine the delicious aroma that filled my entire house as soon as I took these very soft brioches out of the oven. The dough is easy to prepare both by hand and with the help of a mixer. I enriched the dough with lots of sweet raisins which I love so much and which made it amazing. I recommend you don’t miss the recipe for my Rose Cake with Jam and the recipe for the Soft Cake with Jam. So let’s run to the kitchen and get our hands dirty to prepare some irresistible Raisin Braids
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Energy 236.44 (Kcal)
- Carbohydrates 40.91 (g) of which sugars 13.55 (g)
- Proteins 6.52 (g)
- Fat 5.96 (g) of which saturated 3.53 (g)of which unsaturated 2.25 (g)
- Fibers 1.32 (g)
- Sodium 57.00 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Raisin Brioches
- 8.82 oz all-purpose flour
- 5.29 oz Manitoba flour
- 0.21 oz fresh yeast
- 1 cup milk
- 0.4 cup sugar
- 0.4 cup raisins
- 4.23 oz butter
- 1 egg
- 1 pinch salt
- as needed powdered sugar
How to prepare Sicilian Braids with Raisins
First, let the raisins soften in a bowl with lukewarm water. You can prepare the dough by hand or with the help of a mixer. Dissolve the yeast in barely warm milk. Add the sugar and mix.
Add an egg and gradually the flour, both all-purpose and Manitoba flour. Mix well, then add the melted butter and a pinch of salt. Drain the raisins well and add them to the dough.
Knead well. Transfer the dough to the work surface and make folds by stretching the dough simply with your hands and folding it from all sides. Repeat these folds 3-4 times. Then form a ball and let it rise for 3-4 hours in a bowl covered with plastic wrap in a warm place.
Take the risen dough and transfer it to a lightly floured work surface. Divide it into 8 parts. Cover with a cloth and let rise for 30 minutes. From each portion of dough, make a roll about 10-11 inches long. Fold it in half and braid it to form a sort of braid.
Prepare them all in the same way and arrange them, as you prepare them, spaced apart on a baking sheet lined with parchment paper. Let them rise in a warm place for about 1.5 hours.
Preheat the oven to 356°F. Brush the raisin braids with milk and let them bake in the preheated oven in fan mode for about 18-20 minutes. Let them cool and sprinkle with powdered sugar.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
The brioches with raisins remain soft and fluffy in a container or food bag for 2-3 days. You just need to warm them for a few minutes in the hot oven or microwave to make them fragrant again as if just baked
You can also freeze them to have them ready
If using a static oven, increase the temperature to 374°F
The traditional recipe uses 60 grams of lard instead of butter
Don’t miss the recipe for Soft Milk Croissants
Your Questions
Can I replace butter with oil?
Yes, with 70 ml of seed oil or light olive oil
What can I replace raisins with?
With 80 grams of chocolate chips
