Raisin Brioche Bread

Recipe by hand, with a stand mixer, and also with the Bimby.

Delicious, ideal for breakfast or snack for both adults and kids.
Practical with slow rising inside and outside the fridge.
You can enjoy it as is or fill it to your taste.

My grandkids go crazy for it, some prefer it as is while others, more indulgent, fill it with hazelnut cream or fruit compotes.

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Cost: Very economical
Rest time: 10 Hours
Preparation time: 15 Minutes
Portions: 7
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

676.42 Kcal

calories per serving

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Energy 676.42 (Kcal)
Carbohydrates 107.04 (g) of which sugars 31.04 (g)
Proteins 20.76 (g)
Fat 17.49 (g) of which saturated 10.04 (g)of which unsaturated 6.12 (g)
Fibers 4.17 (g)
Sodium 33.43 (mg)

Indicative values for a portion of 200 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

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26.5 oz Manitoba flour
1/2 cup sugar (or erythritol)
1 Tbsp fresh yeast (or 200 g of sourdough)
1 3/4 cup milk
5 large eggs
3/4 cup raisins
3 1/2 Tbsp liquor (to taste)
2 Tbsp orange zest
1 Tbsp lemon zest
1 pinch nutmeg
1 pinch ground cinnamon
7 Tbsp butter (Softened)

Tools

What we need to make the

1 Stand Mixer or the Bimby
1 Work surface
1 Baking Pan round 10 inches
1 Parchment paper

Steps

Hand Kneading

Mix the flour and sugar, make a well in the center, and add: the milk where you will dissolve the yeast.
Add the eggs and start kneading first with a fork, beating the liquids while gradually incorporating flour from the sides, then with your hands until you get a compact and elastic dough.
At this point, gradually add the softened butter, and as soon as it’s incorporated, add the salt, raisins, and flavors.
Knead until all ingredients are incorporated.
In the stand mixer with the paddle attachment, combine flour and sugar and mix, then add milk, yeast, and eggs. Knead well until you get a homogeneous and elastic dough.
At this point, gradually add the softened butter, and as soon as it’s incorporated, add the salt, raisins, and flavors.
Knead until all ingredients are incorporated.
In the Bimby bowl, combine flour, sugar, milk, yeast, and then eggs. Knead for 3 minutes until you get a homogeneous and elastic dough.
At this point, from the lid opening, gradually add the softened butter, knead for 2 min, and as soon as it’s incorporated, add the salt, raisins, and flavors. Knead for 3 min or continue kneading until all ingredients are incorporated.
Transfer the dough into a bowl, cover with plastic wrap, and let rise until doubled, about 2 or 3 hours depending on room temperature.
After the time has passed, remove the dough from the bowl and divide it into 7 equal pieces, forming 7 equal weight balls.
Place the balls in a circle in a 9-inch round baking pan, lined with parchment paper or greased and floured, placing 1 ball in the center and the others around it.
They should be slightly spaced apart, as they will join during the second rise.
Cover the pan with parchment paper, and let it rise in the fridge overnight.
The next morning, let it come back to temperature for 1 hour, then prepare a mixture of milk and beaten eggs and brush the entire surface, then sprinkle with granulated sugar.
Bake at 320°F for 15 minutes. The Raisin Brioche Bread is ready.