Rainy day catch-up date here in greater Boston. I had company in for the weekend, and made a bunch of things to eat; got around to photographing then, but it took until today for me to write out the recipes and edit the photos. First up, these Raisin Brioche. I know: raisins are controversial, but everyone eating them here loves them. Light and airy and sweet, these are great for breakfast with a bit of European butter.
Ingredients
3 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt
1/2 cup (113 grams) ripe sourdough starter
1 1/2 cups milk, warmed to between 100-110F
1/4 cup unsalted butter, melted
3/4 cup raisins (I prefer golden raisins)
1 egg, lightly beaten
1 egg, combined with 2 tablespoons water, for egg wash
Directions
Combine flour, salt and sugar in a mixing bowl. Make a well in the middle. Heat milk and butter, combine with your sourdough starter, and pour into the well. Add egg and raisins, and mix until fully combined. Turn out onto a well-floured counter and knead until you have cohesive dough. It should be fairly soft and supple. Set aside in a warm, draft free place for a couple of hours in a greased bowl until it has doubled in size.
Divide dough into 12 equal balls, each weighing approximately 3 ounces. Form into a ball, and then cup the dough ball in your hand and roll on the counter, seam side down, so that you have a taunt ball. Place on a parchment or silpat lined baking sheet. Repeat with remaining buns. Let rise, covered with a clean dishtowel, while the oven heats.
Heat oven to 375F. Once the oven is ready, brush the rolls with the egg wash mixture, before sliding into the oven and baking for 25-30 minutes. Can be served warm or at room temperature.
