Love Brioche bread and one of my favorite on Tea time.
You can eat alone or with jam or cheese or others.
This is a basic brioche recipe, soft, light and delicious.
This is actually a very easy dough to make.
And if you would like see others recipes look in my label BREADS I have other brioche recipes.
We ate yesterday with my mom and the kids only with some strawberry jam.
Source: (Pain brioche aux raisins) Cuisine actuelle
Ingredients
375 Grams all purpose flour
180 grams butter
15 grams fresh yeast
1 egg
15 cl whole milk
100 grams sugar
salt 1/2 teaspoon
120 grams dry raisins
For glaze
1 medium orange (the juice )
and 1 yolk
or yolk and milk
Method
Heat the milk and butter in a saucepan until the butter is completely melted. Drain the fresh yeast in 6 cl of warm water.
Pour the flour into a bowl and add the sugar and salt. Dig a hole in the center and pour the dissolved yeast, the mixture of milk and butter warmed, as well as the egg previously beaten.
Mix until a smooth paste is obtained and kned it by folding it several times on itself.
Cover with a clean cloth and let rinse about 1 hours in a warm place.
Put the raisins in a bowl of warm water.
Work the dough again with the drained raisins.
You can shape the dough in many ways, a classic brioche (big ball with smaller ball in hole on top)or you can make 6 equal sized balls and arrange themn in a bread pan (mine is 26 cm x 13 cm)
Just before baking brush the brioche with the egg wash (be careful).
Cover with floured clingfilm and let to rise again for 1 hour.Preheat your oven at 190°c (375° F) for the first 10 minutes, then lower to 160° (320 °F) for another 20 minutes.
Bake until the bread is well risen and golden and glossy.
Let cool to room temperature before slicing.
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Brioche con pasas
