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Make-Ahead Raisin Brioche

Savor these French buns, better known as buns with topknots. They’re so rich, you don’t need butter!

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( 7 Ratings)

7 Ratings

5 Stars 43%

4 Stars 14%

3 Stars 43%

2 Stars

1 Stars

Member Reviews ( 2 )

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Prep Time 30 min
Total Time 10 hr 21 min
Servings 12

Ingredients

1: package regular or quick active dry yeast

3: tablespoons warm water, (105° F to 115°F)

2: tablespoons sugar

3 1/2: cups Gold Medal® all-purpose flour or Better for Bread™ flour

1/2: cup sugar

1: teaspoon ground cinnamon

1/2: teaspoon salt

3/4: cup cold butter or margarine, cut up

1/3: cup milk

3: eggs

1 1/2: cups golden raisins

1: egg white, beaten

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Directions

1 Mix yeast, water and 2 teaspoons sugar in small bowl; set aside. Place flour, 1/2 cup sugar, the cinnamon and salt in food processor; cover and process until mixed. Add butter; process until well blended.
2 Beat milk and 3 eggs into yeast mixture with wire whisk; slowly add to flour mixture and process until well blended. Stir in raisins. (Dough will be sticky.)
3 Place dough on well-floured surface; gently roll in flour to coat. Knead 1 minute until dough is smooth and springy, adding more flour if necessary. Place dough in greased large bowl, turning dough to grease all sides. Cover tightly and let rise in warm place 40 minutes.
4 Grease 12 large muffin cups, 3x1 1/2 inches. Gently push fist into dough to deflate. Using about 1/4 cup dough each, make 12 balls; place in muffin cups. Using about 1 tablespoon dough each, make 12 smaller balls; place on top of each large ball. Cover and refrigerate at least 8 hours or overnight.
5 Remove rolls from refrigerator. Let rise covered in warm place 40 to 45 minutes or until almost double.
6 Heat oven to 350°F. Brush rolls with beaten egg white. Bake 22 to 26 minutes or until golden brown. Immediately remove from pan. Serve warm, or cool on wire rack.

EXPERT TIPS

Expert Tips

This French yeast bread, pronounced BREE-ohsh, is light yet rich with butter and eggs.

Tuck these baked rolls in the freezer for up to 2 months. What a delight to pull out one or more for a treat!

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Brioche

Calories: 360
Calories from Fat: 125 ),

% Daily Value

Total Fat: 14 g; 14 %
(Saturated Fat 8 g, 8 % ),
Cholesterol: 100 mg; 100 %;
Sodium: 200 mg; 200 %;
Total Carbohydrate: 53 g; 53 %
(Dietary Fiber 2 g 2 % ),
Protein: 7 g; 7 %

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 14%;

Exchanges:

2 Starch; 1 1/2 Fruit; 2 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 11/30/2011 12:08:45 PM REPORT ABUSE MamaPeggyH said:

Rating:

I love the way brioche is so easy and looks gourmet! Once you get it down... http://imunchie.com/passion2munch/munchies/brioches

This reply was: Helpful Inspiring

Posted 9/23/2009 4:01:08 PM REPORT ABUSE Ericandrsn said:

Rating:

I'm going to try it sweeter and with more cinnamon next time. Seemed like it took a long time to rise, too, but I didn't follow the recipe exactly, I used buttermilk instead of milk. I'm not sure if that would make much of a difference. Also, note that the ingredients shows two tablespoons to be used to get the yeast going, but the directions lists two teaspoons.

This reply was: Helpful Inspiring