I haven’t baked in weeks!
It is on this observation that I started my day, with the desire to take advantage of the freshness of the day to prepare a brioche.
The last one I had prepared looks good to me, because I really liked making it. It was a new folding that I had tried a bit at random. For this, I used my huge angel cake mold that I love. It’s great to do beautiful buns and the hole in the center allows you to have a nice cooking.
For the filling, I chose cinnamon to which I added raisins previously soaked in tea. It was my nice daughter who tried her hand at photography while my hands were in the flour. It will therefore be easy to understand the procedure for shaping.
Cinnamon and Raisin Brioche:
80g icing sugar
500 g of flour (type 00)
2 tbsp of baker’s yeast
I use my Thermomix to make the dough. You can take the same proportions and the same sequence and then adapt to your favorite device.
Put the sugar, milk, yeast and eggs in the bowl.
Heat 3 min at 37°C, speed 2.
Add flour and knead for 6 minutes.
After a minute, add the cold butter in pieces through the opening.
Leave to stand for 1 hour in the closed bowl.
1 bag of green tea
100g butter at room temperature
75g brown sugar
1 heaped tbsp cinnamon
Prepare a cup of tea.
Soak the raisins for an hour.
Mix the soft butter, brown sugar and cinnamon.
Grease the mold.
Place the brioche on a lightly floured work surface.
Divide it into 5 pieces.
Make 5 pretty balls.
Roll out the first ball in a circle.
Cover with a quarter of the filling and drained grapes.
Roll out a second ball and cover the first.
Cover with filling…
Do the same until the last ball which will not be covered.
Cut into 8 parts without going all the way. It is even better not to go as far as I do.
Grease the mold.
Clear the center and place everything on the base of the mould.
Bring the center outwards.
Place the base in the mould.
Film and let rise for about 1h30.
Preheat the oven to 180°C.
Lightly brush the brioche with milk thenBake for about 30/35 minutes on a rack placed at the bottom of the oven.
When it comes out of the oven, you can brush the brioche with neutral icing to make it shiny and hold the granulated sugar.
Let the brioche cool on a wire rack.
To finish: I tested in this brioche the typo 00 flour that I usually use for my pizzas.
I didn’t notice any big differences compared to the buns usually made with T45 flour.
I bought my pretty angel cake mold from Alice Délice. He is really imposing.
Without, you can use two smaller molds or try to leave your brioche on a silpat with possibly a circle around it.