Traditional Alsatian brioche
This generous brioche is a recipe from my great grandmother, a comforting family recipe as we all like it.
Portions 12
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Ingredients
- 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
Instructions
- 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.