Sugar-Crusted Raisin Brioche

  • Author: Paula Rhodes
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 minutes
  • Yield: 12 rolls
  • Category: Bread
  • Method: oven-baked
  • Cuisine: French


Easy recipe using a stand mixer to make brioche studded with raisins and sprinkled with sparkling sugar.


  • 1/4 cup warm water
  • 2 tablespoons dry milk
  • 3 eggs, room temperature
  • 1-1/4 teaspoon salt
  • 3 tablespoons sugar
  • 12 tablespoons butter, room temperature (Important!!)
  • 1 cup bread flour
  • 1-3/4 cup all-purpose, unbleached flour
  • 2-1/4 teaspoons bread machine or instant yeast
  • 1 cup raisins
  • Sparkling sugar


  • 1 egg + 1 tablespoon heavy cream whisked together well.


  1. Add all ingredients to mixing bowl of stand mixer and set speed on LOW until flour is moistened. Increase speed to just below MEDIUM and set the timer for 15 minutes. You can pretty much walk away during this time. When ready, dough with be shiny and elastic and the bowl will be clean with all dough sticking to the paddle.
  2. Add raisins and mix until evenly distributed.
  3. Dough should be allowed to rise for 1-1/2 to 2 hours in warm place immediately after mixing and kneading. Then gently release dough from the sides to remove some of the air.
  4. Cover bowl and place in refrigerator for 6-24 hours. Do not skip this part. If you don’t have time for the chill, you might want to make another kind of bread.
  5. Remove dough to lightly-floured board (or use a silicone baking mat, no flour needed) and mold into a large ball. Cut in half. Cut each half in half. You should now have 4 pieces. Cut each of those in half (giving you 8 balls) and then cut each of those in thirds giving you a total of 24 balls. “>Roll all portions into little balls.
  6. Place two balls in each hole of a well-greased muffin tin. Cover all with tea towels and allow to rise in warm place until almost double. This may take 1-2 hours.
  7. When rolls have almost doubled in size, brush with glaze taking care not to let glaze pool at the edges between the dough and the mold.
  8. Place muffins pans on cookie sheet to keep the bottoms from over-browning. Preheat oven to 425 degrees. Then reduce temperature to 375 degrees and bake rolls for about 15 minutes. Loosely cover rolls with foil if tops are getting too dark. Internal temperature should reach 185-190 degrees.
  9. Remove from oven and allow to cool for a couple minutes before turning out onto a cooling rack. Best eaten the same day but also good toasted the next day.

Keywords: breakfast breads, brunch, holidays, brioche