Raisin-almond German brioche

Posted on Updated on

brios 003This breakfast or afternoon brioche is the favorite of my family. It can be served with creme anglais or a jelly or other preserves to accompany tea or coffee, or with pate or hors d’oeuvre.  The tops of the small ones can easily be pulled away, giving space for a sweet or savory filling.  Brioche dough can also be used for wrapping other ingredients such as beef for boeuf-en-croute, a salmon filling, or for a spicy garlic sausage

Ingredients: 1 tablespoon active dry yeast, 1/3 cup warm water or milk (110 degrees F), 3 1/2 cups all-purpose flour, 1 tablespoon white sugar             

1 teasp salt, 4 eggs, 1 cup butter, softened, 1  egg yolk,  lemon peel, 150 gr raisins, 100 gr almonds

Directions:
  • In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, stir together the flour sugar and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
  • Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Add raisins. Knead it again. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
  • Deflate the dough, cover with plastic wrap, and refrigerate 6 hours or overnight. It needs time to chill in order to become more workable.
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9×5-inch loaf pans (see Cook’s Note to make rolls). Beat the egg yolk with 1 teaspoon of water to make a glaze.
  • Turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces, form into loaves and place into prepared pans. Cover with greased plastic wrap and let rise until doubled in volume, about 60 minutes. Brush the loaves or rolls with the egg wash. Bake in preheated oven until a deep golden brown. Start checking the loaves for doneness after 25 minutes, and rolls at 10 minutes. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to cool completely. Bestrew top of the brioche with almond and powder sugar.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s