Ingredients
375 grams all purpose flour180 grams butter 15 grams fresh yeast 1 egg15 cl whole milk100 grams sugar 1/2 teaspoon salt120 grams dry raisins
For glaze 1 medium orange (the juice )and 1 yolkor 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.
By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com
