Your Saf helper for this recipe:
- 1 tbsp Saf-instant Gold
- 500g flour
- 4 tbsp sugar
- 100g butter
- 2 eggs + 1 egg for coating
- 200ml warm milk
- 1 tbsp salt
- 100g raisins
1- In a mixing bowl, combine the flour, sugar, salt, eggs and the Saf-instant, gradually adding the warm milk until the mixture forms a soft, consistent dough.
2- Incorporate the raisins and softened butter, kneading until they are well combined.
3- Leave the dough to rise.
4- Knead again and leave to rise for another hour in a warm place.
5- Knead the dough a final time and divide into six equal-sized balls.
6- Place the dough balls in a greased tin or on a baking tray depending on the desired shape.
7- Using a pastry brush, coat the brioche with the beaten egg and leave to rest for 1h, covered with a clean tea towel.
8- Coat the brioche again with the egg and bake in the oven for 30 mins at 240°C.
Ingredient temperature performs a significant role in developing proper structure in many baked goods. For this recipe, it is recommended to use ingredients in room temperature.