Cinnamon and Raisin Brioche
Prep
2 hrs
Cook
35 mins
Servings
8
Difficulty
Medium
There's something wonderfully comforting about making brioche at home, and this cinnamon and raisin version is one of my absolute favorites to share. The beauty of this recipe is that while it looks impressive, it's surprisingly straightforward to pull together. Raisins are packed with natural energy and fiber, making this indulgent treat a little bit kinder to your body. What I love most is that you can have this gorgeous, aromatic loaf on your table in just over two hours from start to finish. The combination of sweet cinnamon and plump raisins creates such a delicious contrast with the rich, buttery brioche base that your kitchen will smell absolutely divine while it bakes.
Ella x
Ingredients
- 500 gstrong bread flour
- 75 gcaster sugar
- 10 gsalt
- 7 ginstant yeast
- 200 mlwarm milk
- 3eggs(room temperature)
- 100 gunsalted butter(softened, cubed)
- 150 graisins(soaked in warm water for 10 minutes)
- 15 gground cinnamon
- 60 gbrown sugar
- 40 gbutter for filling(softened)
- 1egg wash(1 egg beaten with 15ml milk)
Detail level
Instructions
- 1
Combine flour, caster sugar, salt, and yeast in a large mixing bowl. Create a well in the centre and pour in the warm milk and beaten eggs.
Tip: Warming the milk to around 30°C helps activate the yeast without killing it.
- 2
Mix until a shaggy dough forms, then begin kneading for about 5 minutes. Gradually add the softened butter, a few cubes at a time, kneading well between each addition until fully incorporated and the dough becomes smooth and elastic.
Tip: This may take 10-12 minutes total. The dough should be soft and slightly sticky but not wet.
- 3
Drain the soaked raisins and fold them into the dough along with a pinch of cinnamon. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for about 90 minutes until doubled in size.
Tip: A warm spot like an oven with the light on speeds up rising.
- 4
Turn the dough out onto a floured surface and gently press it into a rectangle about 30cm x 20cm. Spread the softened butter over the surface, leaving a small border.
Tip: Don't overwork the dough or you'll lose the air bubbles you've created.
- 5
Mix the ground cinnamon and brown sugar together, then sprinkle evenly over the buttered dough. Roll the dough tightly from one long side, creating a spiral log.
Tip: Use a bench scraper to help roll the dough smoothly without tearing.
- 6
Cut the log into 8 equal pieces and arrange them in a greased 23cm round cake tin or loaf tin, cut-side up. Cover loosely and let them proof for 45-60 minutes until puffy and touching each other.
Tip: The brioche buns should rise above the tin edges but not overflow.
- 7
Preheat your oven to 190°C. Brush the egg wash gently over the tops of the brioche buns, being careful not to deflate them.
Tip: Use a pastry brush and apply the wash in light strokes.
- 8
Bake for 30-35 minutes until the brioche is deep golden brown and a skewer inserted into the centre comes out clean. The internal temperature should reach 90°C.
Tip: If the tops brown too quickly, cover loosely with foil for the last 10 minutes.
- 9
Remove from the oven and let cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Tip: These are delicious served warm with butter, but also wonderful at room temperature.
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