02 May Raisin Brioche
Preparation time: 3h00
Cooking time: 30min
2 tsp of Saf-Instant yeast
500 g of flour
4 tbsp of sugar
100 g of butter
eggs + 1 egg for coating
200 ml of warm milk
1 tsp of salt
100 g of raisins
In a mixing bowl, combine the flour, sugar, salt, eggs and the Saf-Instant yeast, gradually adding the warm milk until the mixture forms a soft, consistent dough.
Incorporate the raisins and softened butter, kneading until they are well combined. Leave the dough to rise.
Knead again and leave to rise for another hour in a warm place.
Knead the dough a final time and divide into six equal-sized balls. Place the dough balls in a greased tin or on a baking tray depending on the desired shape.
Using a pastry brush, coat the brioche with the beaten egg and leave to rest for 1h, covered with a clean tea towel.
Coat the brioche again with the egg and bake in the oven for 30mins at 240°C.