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+ servings
Verre gâteau

Traditional Alsatian brioche

This generous brioche is a recipe from my great grandmother, a comforting family recipe as we all like it.
Course: Brioches
Keyword: Brioche moelleuse, Recette de famille, Recette traditionnelle
Portions 12
Prep Time: 15 minutes
Temps de repos: 3 hours
Cooking time: 40 minutes
Print Recipe


  • 750 g flour
  • 60 g sugar
  • 250 ml milk lukewarm
  • 4 eggs
  • 20 g fresh baker's yeast
  • 10 g salt
  • 150 g butter diced, soft
  • 200 g of raisins
  • 2 tbsp of orange blossom water
  • 2 tbsp rum facultatif
  • lukewarm water (to soak the raisins)

Pour la finition

  • 50 g butter melted
  • sugar
  • cinnamon


  • Mix the flour, sugar and salt in the bowl of the stand mixer, fitted with the hook.
  • Dilute the yeast in a little warm milk, then pour over the flour mixture. Start mixing, gradually adding the rest of the milk.
  • Stir in the eggs one at a time.
  • Add the butter gradually.
  • Knead for about 10 minutes until the dough is smooth and pulls away from the sides.
  • Cover with a dry cloth and let stand in a warm place for about 2 hours.
  • Meanwhile, soak the raisins in the mixture orange blossom water/rum/water mixture.
  • Once the dough has grown, drain the raisins and fold them into the dough.
  • Put the dough in the mould you want (traditionally we put it in a rectangular dish) and let it grow again for 30 to 40 minutes.
  • Preheat the oven to 180°C (350°F).
  • Bake for about 40 minutes.
  • As soon as you remove from the oven, brush with melted butter and sprinkle with sugar/cinnamon mixture.