Orange and Raisin Brioches are very easy to prepare!
They are soft pastries, they aren’t really sweet, perfect in every moment of the day!
You can serve them with warm drinks and, to make the brioches more tasty, with the jams.
Orange and Raisin Brioches
- 55 g of melted butter;
- 225 g of flour;
- 1 pinch of salt;
- 2 teaspoons of active dry yeast;
- 1 tablespoon of sugar;
- 55 g of raisins;
- grated rind of 1 orange;
- juice of 1 orange;
- 2 eggs;
- oil a.r.;
- milk for brushing a.r..
Preparing the Orange and Raisin Brioches
Grease 12 individual brioche moulds.
Soak the raisins into orange juice for about 10 minutes.
Put into a bowl the flour, the sugar, the yeast, the salt. Add the raisins (with the juice) and the grated rind of the orange.
Stir together the ingredients and make a well into the centre.
In another bowl beat the eggs with the butter (cooled). Put this mix into the well made before.
Beat vigorously with a spoon. Then knead with hands to make a soft and uniform dough.
Grease a bowl with oil. Place the dough into this bowl, cover with clingfilm and let it rise in a warm place until doubled in size.
Passed the necessary time, take the dough and cut it into 12 equal pieces. For each of these pieces cut a small part of dough (roughly 1/4 of one piece).
Shape each of the bigger pieces into a ball and place them in the prepared moulds.
With a lightly floured finger, press a hole into the centre of each.
Shape the remaining pieces into little balls and press them into the holes.
Place the moulds on a baking sheet and let stand in a warm place for about 1 hour.
Brush the brioches with a few of milk and bake them in a preheated oven, 220° C, for 15 minutes or until are golden.
Here they are our Orange and Raisin Brioches!