- 10 grams yeast
- milk (12 cl. lukewarm)
- 1 teaspoon sugar
- 300 grams flour
- 1 cup raisins
- 1 eggs
- 40 grams butter
- 40 grams butter
- 3 tablespoons sugar
- 2 teaspoons cinnamon
- powdered sugar (for garnish)
- In a small bowl, dilute the yeast in the lukewarm milk with sugar.
- Set aside for about 10 minutes.
- In the food processor bowl, add the flour, a pinch of salt, raisins, egg, and butter cut into small pieces.
- Mix in the food processor for about 5 minutes until the dough forms a ball and no longer sticks to the bowl.
- The dough should be elastic and smooth.
- Remove the dough from the food processor bowl and knead by hand for a few minutes on a floured surface.
- Place the dough in a bowl and cover with a cloth. Let rise in a warm place for about 1 1/2 hours, until it doubles in volume.
- Punch the dough to release the air and roll it out to form rectangle.
- Roll up the dough like a yule log.
- Cut the roll lengthwise into three pieces, braid the sections of the dough together, and close the brioche.
- Put the dough on a silicone mat or a baking tray lined with parchment paper and let rise at room temperature for at least 30 minutes.
- Preheat oven to 350 F.
- Melt butter and mix it with sugar and cinnamon.
- Brush the dough braid with cinnamon glaze and bake for 20 to 25 minutes.
- Remove from oven, let cool, and sprinkle with powdered sugar.
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