Best Raisin Brioche Recipes

RAISIN BRIOCHE PASTRIES (PAINS AUX RAISINS)

Steps:

• Make brioche dough the day before making pastry and chill.
• Just before making pastry cream, soak raisins in boiling-hot water until softened, about 10 minutes. Drain, pressing out excess liquid, and cool to room temperature.
• Make pastry cream:
• Bring milk to a simmer in a 1 1/2-quart heavy saucepan. Whisk together yolks, sugar, and cornstarch in a bowl and gradually whisk in hot milk. Return mixture to pan and cook over moderately low heat, stirring with a wooden spoon, until mixture begins to boil. Simmer, stirring, until thickened and smooth, about 3 minutes.
• Transfer to a clean bowl and stir in vanilla and butter. Cover surface with plastic wrap and cool to room temperature.
• Make pastries:
• Roll out brioche dough on a well-floured surface into an 18- by 11-inch rectangle with a short side toward you. Spread pastry cream evenly over dough, leaving a 1/2-inch border at top edge. Sprinkle raisins evenly over cream. Roll up dough, starting from bottom, to make a log 11 inches long and about 3 1/2 inches in diameter. Moisten top edge with water and press to seal closed.
• Transfer to a cutting board or baking sheet and cover loosely with plastic wrap.
• Chill until firm, about 1 hour.
• Cut chilled log into 11 (1-inch-thick) rounds and arrange about 2 inches apart on 2 buttered baking sheets.
• Let pastries rise in a warm place, uncovered, 1 hour. (They will increase slightly in size and feel very tender to the touch.)
• While pastries are rising, preheat oven to 425°F.
• Bake in batches in middle of oven until tops are golden brown, 12 to 15 minutes. Transfer pastries to a rack.
• Simmer preserves and water, stirring, 1 minute. Pour through a sieve into a bowl, pressing on solids. Brush glaze onto pastries.

BREAD MACHINE BRIOCHE ORANGE-RAISIN BREAD

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.

MAKE-AHEAD RAISIN BRIOCHE

Steps:

• Mix yeast, water and 2 teaspoons sugar in small bowl; set aside. Place flour, 1/2 cup sugar, the cinnamon and salt in food processor; cover and process until mixed. Add butter; process until well blended.
• Beat milk and 3 eggs into yeast mixture with wire whisk; slowly add to flour mixture and process until well blended. Stir in raisins. (Dough will be sticky.)
• Place dough on well-floured surface; gently roll in flour to coat. Knead 1 minute until dough is smooth and springy, adding more flour if necessary. Place dough in greased large bowl, turning dough to grease all sides. Cover tightly and let rise in warm place 40 minutes.
• Grease 12 large muffin cups, 3x1 1/2 inches. Gently push fist into dough to deflate. Using about 1/4 cup dough each, make 12 balls; place in muffin cups. Using about 1 tablespoon dough each, make 12 smaller balls; place on top of each large ball. Cover and refrigerate at least 8 hours or overnight.
• Remove rolls from refrigerator. Let rise covered in warm place 40 to 45 minutes or until almost double.
• Heat oven to 350°F. Brush rolls with beaten egg white. Bake 22 to 26 minutes or until golden brown. Immediately remove from pan. Serve warm, or cool on wire rack.

RAISIN BRIOCHE

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.