Mini Braided Brioche With Raisins
Soft and fluffy brioche braids with raisins that the whole family is going to love. Great for breakfast, snacking, lunchboxes and days out. Enjoy!
Ingredients
Activate Yeast
- 2 ½ teaspoons active dry yeast , 9gr
- ½ cup all-purpose flour , 62gr
- ½ cup lukewarm water
Brioche Ingredients
- 1 egg
- ½ cup maple syrup
- 1 cup milk
- pinch of salt
- 4 cups all-purpose flour , 500gr
- ¼ cup unsalted butter , melted
- 2 tablespoons oil for hands and surface
- 1 cup raisins
- 1 egg (for the egg wash) optional
Instructions
- In a bowl, add the yeast, lukewarm water and half a cup of flour. Mix to combine, cover with cling film and let it rest for 10 minutes.
- Add the egg, milk and maple syrup to the bowl.
- Add the flour and a pinch of salt on top of the wet ingredients.
- Knead using a mixer and the hook attachment for 5 minutes in medium speed. The dough will start forming a ball around the hook but still sticking on the sides.
- Add the melted butter, one tablespoon at a time waiting until it is absorbed before adding the next one. This step should taker 3-4 minutes.
- When the butter is all added, increase the speed to medium-high and knead for 5 more minutes. Scrape the sides with a spatula if needed. The dough should form a shiny ball around the hook.
- Cover with cling film and a kitchen towel. Let it rest for 1.5-2 hours until doubled in size.
- Oil your hands and the working surface. Punch the dough down to deflate. Lay flat on the surface and add the raisins. Fold and lightly knead to spread the raisins evenly.
- Cut the dough into 8-10 pieces. Shape each piece into a ball.
- Take one of the balls and roll into a rope. Hold the middle of the rope and twist the two ends around each other to create a braid. Repeat with the other dough balls.
- Place the braids on two lined baking trays leaving 3-4 fingers space between them. Cover with a towel and let the rise again for 30-45 minutes.
- Preheat the oven to 350℉ / 180℃.
- Mix one egg with a tablespoon of water to prepare the egg wash or you can use some milk. Brush each brioche braid with the egg wash or milk.
- Bake for 20-25 minutes until golden brown. Rest for 5 minutes then move to a wire rack to cool down completely.
Notes
- You could make them smaller and get about 12 brioche braids in one batch, but you will have to reduce the baking time.
Nutrition
Serving: 1briocheCalories: 416kcalCarbohydrates: 77gProtein: 10gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 43mgSodium: 46mgPotassium: 250mgFiber: 3gSugar: 20g
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