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Raisins brioche (Brioche con pasas)




Love brioche bread and one of my favorite on Tea time.
You can eat alone or with jam or cheese or others.
This is a basic brioche recipe, soft, light and delicious.
This is actually a very easy dough to make.
And if you would like see others recipes look in my label BREADS  I have other brioche recipes.
We ate yesterday with my mom and the kids only with some strawberry jam.


Source:  (Pain brioche aux raisins) Cuisine actuelle








Ingredients


375 grams all purpose flour
180 grams butter
 15 grams fresh yeast  
1 egg
15 cl whole milk
100 grams sugar
 1/2 teaspoon salt
120 grams  dry raisins

For glaze 
1 medium orange (the juice )
and 1 yolk
or yolk and milk


Method

Heat the milk and butter in a saucepan until the butter is completely melted. Drain the fresh yeast in 6 cl of warm water.

Pour the flour into a bowl and add the sugar and salt. Dig a hole in the center and pour the dissolved yeast, the mixture of milk and butter warmed, as well as the egg previously beaten.
Mix until a smooth paste is obtained and kned it by folding it several times on itself.
Cover with a clean cloth and let rinse about 1 hours in a warm place.
Put the raisins in a bowl of warm water.
Work the dough again with the drained raisins.
You can shape the dough in many ways, a classic brioche (big ball with smaller ball in hole on top)or you can make 6 equal sized balls and arrange themn in a bread pan  (mine is 26 cm x 13 cm) 
Just before baking brush the brioche with the egg wash (be careful).
Cover with floured clingfilm and let to rise again for 1 hour.Preheat your oven at 190°c (375° F) for the first 10 minutes, then lower to 160° (320 °F) for another 20 minutes.
Bake until the bread is well risen and golden and glossy.
Let cool to room temperature  before slicing. 
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En español
Brioche con pasas






Me encanta el brioche unos de los panes que mas me gusta hacer con el baguette.
Mi hija me decia que rico este queque mamá y le dije si pero es brioche!

Una deliciosa receta para el te o el desayuno.

Ingredientes

350 gramos harina sin polvos de hornear
180 gramos de mantequilla
15 gramos levadura fresca
1 huevo
15 cl leche entera
100 gramos de azucar
1/2 cucharadita de sal
120 gramos de pasas

Para  baño de glacé

1 yema de huevo
con el jugo de 1/2 naranja
o una yema con un poco de leche

Preparacion

Calentar la leche con la mentequilla en una olla pequeña hasta que este completamente derretida.
Remojar la levadura fresca en un poco de agua tibia.(6 cl)
En un bol poner la harina y agregar el azucar y la sal.
Hacer un hoyo en el centro de la harina y agregar la levadura diluida en agua tibia.Agregar la mezcla de leche y mantequilla y tambien el huevo batido.
Formar una masa suave y doblar varias veces amasando un poco (si se necesita agregar harina)
Cubrir con un paño de cocina y dejar por una hora en un lugar temperatura ambiente.
Por un rato colocar las pasa en agua tibia.
Retirarlas y agregarlas a la masa, uniendo bien.
El briuoche se puede hacer en varias formas. Haciendo pancitos pequeños o colocar enh un molde alargado se hacen seis peolotas pequeñas (como tenis) y se colocan en el molde se tapa y se deja reposar.
Reposar por 1 hora.
Por mientras prender el horno a 190° c.
Antes de llevar al horno pintar con una mezcla de yema batida con leche o jugo de naranja.
Llevar a horno primero unos diez minutos, despues bajar el calor y hornear por unos 20 minutos mas.
Debe estar dorado y seco.
No cortar hasta que este frio.






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