The brioche with raisins is an easy yeast bread to make. With a few ingredients and half a day’s work, we will have breakfast ready for the next day.
Here are more “briochey” ideas for breakfast
- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 10 Minutes
- Portions: 10 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for brioche with raisins
- 3 1/2 cups all-purpose flour (or Manitoba)
- 3/4 cup milk
- 1/4 cup sugar
- 3 1/2 tbsp butter (melted)
- 2 tsp fresh yeast
- 1 egg
- 1 pinch salt
- 1/2 cup raisins
- 1 egg (for brushing)
Tools
- 1 Kitchen Robot Bimby TM31 – TM5 – TM6
- 1 Mixer
- 1 Bowl
- 1 Knife
- 1 Baking tray oven
- Parchment paper
Preparation of brioche with raisins
To prepare the raisin brioches, start by soaking the raisins in water. Now we can begin the dough preparation, using the Bimby, a mixer, or by hand.
WITH BIMBY: Put the milk, sugar, and yeast pieces in the bowl, mix at speed 2 for 1 minute. Add the flour, melted butter, egg, and salt, knead at Speeds 2-3 for 3 minutes. Now squeeze the soaked raisins and add them to the dough. Finish kneading at Speed 2 for 1 minute.
WITHOUT BIMBY: Put the milk with the yeast pieces and sugar in the mixer bowl. Mix well until the yeast is completely dissolved. Now attach the hook, and in the bowl, start adding the flour. Turn on the mixer at medium speed and add the egg, then melted butter and a pinch of salt. Continue kneading until you get a smooth and homogeneous dough. Finally, add the raisins.
FIRST RISE: Once a homogeneous dough is obtained, place it in a bowl and cover with plastic wrap. Let it rise until it doubles in size, which can vary up to three hours or more, depending on the temperature at home.
SHAPING THE BRIOCHES: After the time has passed, turn the dough onto the work surface and divide it into 20 pieces. From each piece, form sausages about 1/2 inch thick. Now twist these sausages two at a time to form our brioche. Continue until you have 10 brioches. Now place them on a baking tray covered with parchment paper.
SECOND RISE: Cover the tray with a cloth and let the brioches rise for another two hours.
BAKING: After the time has passed, preheat the oven to 392°F (200°C), static. In the meantime, beat an egg in a small bowl and brush it over our brioches. Be careful not to press too hard, or they will deflate. Then sprinkle the surface of the brioches with sugar. When the oven reaches temperature, put the tray inside and bake for 15-20 minutes.
Once baked, let them cool well. If eaten the same day, they will be very soft. Unfortunately, since they don’t have preservatives (like store-bought ones), by the next day, they will no longer be very soft. I advise you to freeze them and heat them in the oven or microwave when you want to eat them, so they will be perfect as if just baked.
Notes
If you want them sweeter, you can add more sugar, but do not exceed 1/2 cup in total.
I advise you to freeze them and heat them in the oven or microwave when you want to eat them, so they will be perfect as if just baked.
