Brioche roll with raisins

Category: Confectionery
Kitchen: french
Brioche roll with raisins

Ingredients

Brioche dough
butter 200 gr.
wheat flour 250 gr.
granulated sugar 25 gr.
chicken egg 3.5 pcs
dry yeast 7 gr.
salt 1h l.
raisins 100 g
rum 8 Art. l.
custard
milk 250 gr.
corn starch 25 gr.
granulated sugar 75 gr.
chicken egg 3 pcs.
vanillin taste
sugar syrup
rum 1 tbsp. l.
crushed sugar sprinkle 2 tbsp. l.
egg for carp 1 PC.

Cooking method

  • In a food processor, combine flour, yeast, sugar and knead the dough. Add 2 eggs. Leave the harvester on at medium speed and insert the remaining eggs one by one. When the dough begins to move away from the sides of the bowl, chop the butter into small pieces and gradually introduce them into the dough. Knead the dough.
  • Transfer the dough to a bowl, cover with plastic wrap and leave to warm for 2-3 hours. In this case, the temperature should be about 22 degrees.
  • When the dough has doubled, knead it and let rise in the refrigerator for 1.5 hours. Then knead the dough and divide it into 1/3 and 2/3.
  • By this time, soak the raisins in rum, put them on a sieve.
  • Boil and cool the custard.
  • Roll out 1/3 of the dough into a 22 cm round cake and place it in a sliding baking dish lined with baking paper.
  • Lubricate the top of the cake with custard with a layer of up to 0.3-0.4 cm.
  • From the remaining dough, roll out a rectangle about 20 cm long for a roll. Grease the surface of the dough with the remaining cream and sprinkle with raisins. Collapse the roll.
  • Cut it into 6 even pieces. Place the cakes on the surface. Leave for proofing in a warm place for 2 hours.
  • Bake at 220 degrees in a preheated oven for 30 minutes.
  • Gently grease the cake with a beaten egg before baking.
  • After baking, pour the sugar and rum syrup over the brioche and sprinkle with finely crushed sugar.
  • Remove the cake while still warm.
  • The recipe is taken from the Larousse gastronomique gastronomic encyclopedia.

The dish is designed for

for 6-12 people

Time for preparing:

about 5.5 hours

Cooking program:

oven

Note

I didn't have rum and replaced it with a few drops of rum essence diluted in water. The top of the brioche was sprinkled not with sugar, but with pistachio crumbs.
The brioche dough is very tender.
The amount of butter can be reduced to 85 grams, then the rolls will have a sharper shape.

Natali06
Natus, I really love different types of brioches! Brioche, she's brioche in Africa! Already bookmarked.
I didn't have rum and replaced it with a few drops of rum essence
And always keep rum, no essence can replace
Vitalinka
lungwort, wonderful brioche roll! With cream, with raisins - beauty !!! I took it to the bookmarks. Thank you!
Twist
Natasha, Well, how delicious! What a magnificent roll, and the aroma even reaches through the monitor! Super!
lungwort
, Natasha, Marina, Vitalinka, thank you for your kind words. The dough is really delicious, without water, after baking it is light as fluff. The scent was (! Everything is eaten) for the whole house. Try this dough. It does not have to be made in the form of a raisin roll. You can just rolls, or quiche with custard and raisins, or with dried cranberries and cinnamon.
Scops owl
Natasha, the most tender roll. It looks amazing. Added to bookmarks. We need to buy some rum.
lungwort
Larisa, thank you for stopping by and for your attention to the recipe. The dough is very decent. You can play with butter in it. But I like it when there are more muffins.
Elena Tim
It is impossible to pass by this! Rum is already on the shopping list.
Natul, and you, before you put the rolls on the cake, you blind the edges of them, right? I see - they have narrow tails.
lungwort
Len, I didn’t dazzle anything. The dough is very soft. When I cut the roll into pieces, I transferred this very soft roll on a wide knife. It is necessary to leave a place on the cake between the rolls. The dough goes very well. I bent the tip of the roll already on the cake.

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