Best 2 Raisin Brioche Recipes
Raisin brioche is a sweet, yeasted bread that is made with a mixture of bread flour, sugar, butter, eggs, and yeast. It is often flavored with raisins, but other dried fruits, such as cranberries or currants, can also be used. The dough is typically left to rise twice before being shaped into loaves and baked in the oven. Raisin brioche can be enjoyed on its own or made into a variety of desserts, such as bread pudding or French toast. If you are looking for a delicious and easy to make bread recipe, raisin brioche is a great option. With its soft and fluffy texture, sweet flavor, and chewy raisins, it is sure to be a hit with family and friends.
Here are our top 2 tried and tested recipes!
BREAD MACHINE BRIOCHE ORANGE-RAISIN BREAD
I made this bread because i had 2 grandchildren for overnight and i wanted something special for breakfast. this bread has wonderful orange taste in a not too sweet brioche bread.
Provided by Muddyboots
Categories Yeast Breads
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan heat butter, 1/4 cup milk, sugar, and salt. . beat eggs. when butter melts remove from heat . add to beaten eggs.Place this mixture into bread machine container. finely chop orange peel and add to milk and egg mixture in the bread machine. heat water and add raisins to water to plumb and add to egg mixture in the bread machine container. add flour on top of liquid and eggs in the bread machine container then place yeast on top of flour. put on dough setting. when done with dough cycle place on floured surface and let rest covered for 5 minutes. divide rested dough into three equal parts. roll each piece into 26 inch length. lay side by side and braid. pinch each end of braid together. transfer braided ring to large greased baking sheet. cover with plastic wrap and let rise 40 minutes; dough will rise slightly. preheat oven to 350 degrees. lightly brush top with milk, place a foil ball or ovwn-safe jar or glass in middle to retaain shape. bake 25-30 minutes until golden brown in color.
RAISIN BRIOCHE
Number Of Ingredients 11
Steps:
- Measure carefully, placing all ingredients except raisins and beaten egg in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.Grease 12 large muffin cups, 3x1 1/2 inches. Divide dough into 16 equal pieces. Shape each piece into a ball, using lightly floured hands. Cut 4 balls into 3 pieces each roll into small balls. Place 12 large balls in muffin cups. Make indentation in center of each large ball with thumb. Place 1 small ball in each indentation. Cover and refrigerate 2 hours.Remove rolls from refrigerator. Let rise covered in warm place 40 to 45 minutes or until almost double.1 roll: 205 calories (65 calories from fat) 7g fat (2g saturated) 55mg cholesterol 180mg sodium 33g carbohydrate (1g dietary fiber) 4g protein.SUCCESS TIPIf your bread machine doesn't have a Raisin/Nut signal, add the nuts 5 to 10 minutes before the last kneading cycle ends. Check your bread machine's use-and-care book to find out how long the last cycle runs.ShapingCut 4 balls into 3 pieces each roll each piece into a small cone-shaped ball. Make indentation in center of each large ball with finger. Place 1 small ball in each indentation.Heat oven to 350°. Brush beaten egg over rolls. Bake 22 to 26 minutes or until golden brown. Immediately remove from pan. Serve warm, or cool on wire rack.Note: If your bread machine doesn't have a Raisin/Nut signal, add the raisins 5 to 10 minutes before the last kneading cycle ends. Check your bread machine's use-and-care book for how long the last cycle runs.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Activate the yeast properly. Use warm milk or water (not hot) and add a pinch of sugar to help the yeast bloom. Let it sit for 5-10 minutes, or until it becomes foamy.
- Knead the dough well. This will help develop the gluten in the flour, which will give the brioche its characteristic chewy texture. Knead the dough for at least 10 minutes, or until it is smooth and elastic.
- Let the dough rise in a warm place. This will help the yeast to multiply and the dough to double in size. Cover the dough with plastic wrap or a damp cloth and let it rise for 1-2 hours, or until it has doubled in size.
- Shape the dough into rolls or loaves. You can use a variety of shapes, such as round balls, braided loaves, or individual rolls. Place the shaped dough on a greased baking sheet and let it rise for another 30 minutes, or until it has doubled in size.
- Bake the brioche at a high temperature. This will help to create a golden brown crust and a soft and fluffy interior. Bake the brioche at 375°F for 25-30 minutes, or until it is golden brown and cooked through.
- Let the brioche cool before serving. This will help to prevent the brioche from falling apart. Let the brioche cool for at least 10 minutes before slicing and serving.
Conclusion:
Raisin brioche is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is perfect for sandwiches, toast, or simply served with butter and jam. With a little planning and effort, you can easily make raisin brioche at home.
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