Sugar-Crusted Raisin Brioche is a special recipe using a stand mixer to make bakery-like brioche studded with raisins and sprinkled with sparkling sugar.
Call it a rut or a routine. Either way, eating the same thing for breakfast every day means one less decision. Am I the only person who does this?
Generally, I grab a big ole cereal bowl and fill it with my own custom mixture of dry cereals, heavy on Fiber One but also including Raisin Bran Crunch and Special K with Almonds. Then I put a BIG scoop of homemade Greek yogurt on top of the cereal, a handful of fresh fruit like blueberries or raspberries, and cover it all with vanilla-flavored soy milk. Never mind that it’s not the breakfast of champions, it holds me until lunchtime.
Every now and then an irresistible temptation, usually some type of homemade bread, causes me to forsake my bowl of cereal. Most recently, it was this Sugar-Crusted Raisin Brioche.
At the end of last year, I worked and baked, tested and tasted as I searched for a brioche recipe that would be easy to make with a dependable outcome. I was really happy with the result. But of course, I can never leave well enough alone, so I invented this variation with raisins. Combine the buttery flavor of brioche with the sweetness of raisins and the crunchiness of sparkling sugar for a breakfast or brunch treat that will cause you to forget about your usual bowl of cereal.
Just like the original recipe, you must mix the dough the night before, let it rise on the counter for a couple hours and then chill for at least 6 hours or overnight in the fridge. Moreover, the dough is simple–a dump and mix proposition with no guesswork involved. Let your stand mixer do the kneading. See my post, No More Lopsided Brioche (A Beginner’s Guide) for pictures of the process.
For rolls that look like those pictured, divide dough into 24 equally-sized portions after the overnight chill, then roll into balls. Next, place two balls side-by-side in each cup of a muffin pan. Next, allow the formed rolls to rise about 2 hours. Finally, glaze and sprinkle rolls with sugar and bake.
Finishing Sugar-Crusted Raisin Brioche:
- 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.
- 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.
- Add raisins and mix until evenly distributed.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- KitchenAid KSM150PSWH Artisan Series 5-Qt. Stand Mixer with Pouring Shield - White
- Fleischmann's Yeast for Bread Machines, 4-ounce Jars (Pack of 1)
- King Arthur Flour Unbleached Bread Flour, 5 Pound (Packaging May Vary)
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