Raisin Brioche Food

MAKE-AHEAD RAISIN BRIOCHE

Steps:

• Mix yeast, water and 2 teaspoons sugar in small bowl; set aside. Place flour, 1/2 cup sugar, the cinnamon and salt in food processor; cover and process until mixed. Add butter; process until well blended.
• Beat milk and 3 eggs into yeast mixture with wire whisk; slowly add to flour mixture and process until well blended. Stir in raisins. (Dough will be sticky.)
• Place dough on well-floured surface; gently roll in flour to coat. Knead 1 minute until dough is smooth and springy, adding more flour if necessary. Place dough in greased large bowl, turning dough to grease all sides. Cover tightly and let rise in warm place 40 minutes.
• Grease 12 large muffin cups, 3x1 1/2 inches. Gently push fist into dough to deflate. Using about 1/4 cup dough each, make 12 balls; place in muffin cups. Using about 1 tablespoon dough each, make 12 smaller balls; place on top of each large ball. Cover and refrigerate at least 8 hours or overnight.
• Remove rolls from refrigerator. Let rise covered in warm place 40 to 45 minutes or until almost double.
• Heat oven to 350°F. Brush rolls with beaten egg white. Bake 22 to 26 minutes or until golden brown. Immediately remove from pan. Serve warm, or cool on wire rack.

CLASSIC FRENCH PAIN AUX RAISIN

Steps:

• Gather the ingredients.
• Stir together the raisins, water, and cognac (if using) and leave for 12 to 24 hours.
• To make the dough, dissolve the yeast in the warm water for 5 minutes in the bowl of a stand mixer .
• Add the flour, milk, sugar, melted butter, and salt to the dissolved yeast and water, and mix on medium speed for about 2 minutes. If the dough is too sticky, add 1 tablespoon of extra flour at a time, until the mixture is just firm enough to hold a shape.
• Shape dough into a ball and loosely cover it with plastic wrap. Allow it to rest at room temperature for 30 minutes.
• Roll the dough into a 10 x 15-inch rectangle, and then cover it loosely and allow it to rise for 40 minutes more.
• Brush the rectangle with the softened butter and then fold the dough into thirds, like a letter. Roll the long, thin rectangle back into the original 10 x 15-inch shape.
• Fold the dough into thirds, again, and then cover with plastic wrap and allow it to rest in the refrigerator for 1 hour. Repeat this process one more time.
• Roll the dough into a 10 x 30-inch rectangle and spread the frangipane across the surface of the rectangle.
• Drain the raisins, discarding the liquid, and evenly scatter them over the surface of the almond filling.
• Roll the dough into a log and cut it crosswise into 18 slices.
• Arrange each slice on a lightly greased baking sheet with at least 2 inches between each. Cover loosely with plastic wrap and allow them to rise for 60 to 90 minutes until they are nearly doubled in size.
• Preheat the oven to 375 F. Whisk the egg and 2 tablespoons milk together to make an egg wash.
• Brush the egg wash across the surface of each pastry.
• Bake the pains aux raisins for 14 to 16 minutes, until they are puffed and golden brown.

CINNAMON-RAISIN FRENCH TOAST CASSEROLE

Steps:

• Butter a shallow 2-quart baking dish. In a large bowl, whisk together eggs, milk, sugar, cinnamon, and salt. Dip brioche in egg mixture, then arrange in dish, overlapping slightly and sprinkling raisins between slices. Pour remaining egg mixture over brioche and let stand 30 minutes or refrigerate up to overnight. Preheat oven to 325 degrees.
• Bake until puffed and custard is just set in center, 55 to 65 minutes (tent with foil, if browning too quickly). Let cool at least 15 minutes before serving.

BREAD MACHINE BRIOCHE ORANGE-RAISIN BREAD

Steps:

• In a saucepan heat butter, 1/4 cup milk, sugar, and salt. . beat eggs. when butter melts remove from heat . add to beaten eggs.Place this mixture into bread machine container. finely chop orange peel and add to milk and egg mixture in the bread machine. heat water and add raisins to water to plumb and add to egg mixture in the bread machine container. add flour on top of liquid and eggs in the bread machine container then place yeast on top of flour. put on dough setting. when done with dough cycle place on floured surface and let rest covered for 5 minutes. divide rested dough into three equal parts. roll each piece into 26 inch length. lay side by side and braid. pinch each end of braid together. transfer braided ring to large greased baking sheet. cover with plastic wrap and let rise 40 minutes; dough will rise slightly. preheat oven to 350 degrees. lightly brush top with milk, place a foil ball or ovwn-safe jar or glass in middle to retaain shape. bake 25-30 minutes until golden brown in color.