Simple brioche with raisins

Simple brioche with raisins


  • 1 pound all-purpose flour, sifted
  • 2 egg yolks
  • 1 whole egg
  • 2 ounces cube fresh yeast
  • 1 teaspoon salt
  • 4 tablespoons granulated sugar
  • 1 1/2 cup warm milk
  • 2 ounces cold butter, chopped into dice
  • 1/2 cup raisins
  • Extra butter and sugar for preparing molds


In a food processor fitted with a steel knife, blend flour and yeast. Add eggs and blend again. Add salt and sugar; blend.
Add milk gradually. The dough will be batter-like. Don’t be discouraged.
Add butter, a little at a time. Blend until all is incorporated. Allow the dough to rise until doubled, 40 minutes to an hour depending on how warm your kitchen is.
Whirl the dough a few minutes. It will become less sticky and leave the sides of the bowl. Now you may transfer it to a bowl, or leave it in the food processor, but the next step will be done by hand. That is, beat the raisins in.
You’ll notice that the more you beat, the more body the dough will take on. But stop beating once the raisins are evenly distributed throughout the dough.
Butter molds generously, then cover the sides and bottom of molds with sugar. Tap out any excess sugar. Fill molds two-thirds of the way.
Allow dough to rise almost to the top of the mold, leaving at least 1/4″ margin for it to rise while baking. This dough needs 60-80 minutes of rising time. In the meantime, preheat the oven to 350° F (180° C).
Dust the tops of the brioches with sugar. Bake until golden and a toothpick inserted into the center of one emerges clean. This will take 15-25 minutes, depending on the size of your mold.

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