AuthorSaf-instantIn 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.
Incorporate the raisins and softened butter, kneading until they are well combined.
Leave the dough to rise.
Knead again and leave to rise for another hour in a warm place.
Knead the dough a final time and divide into six equal-sized balls.
Place the dough balls in a greased tin or on a baking tray depending on the desired shape.
Using a pastry brush, coat the brioche with the beaten egg and leave to rest for 1h, covered with a clean tea towel.
Coat the brioche again with the egg and bake in the oven for 30 mins at 240°C.
Ingredients
Directions
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.
Incorporate the raisins and softened butter, kneading until they are well combined.
Leave the dough to rise.
Knead again and leave to rise for another hour in a warm place.
Knead the dough a final time and divide into six equal-sized balls.
Place the dough balls in a greased tin or on a baking tray depending on the desired shape.
Using a pastry brush, coat the brioche with the beaten egg and leave to rest for 1h, covered with a clean tea towel.
Coat the brioche again with the egg and bake in the oven for 30 mins at 240°C.
