Raisin & Orange brioche

01 November, 2010

“This is much lighter than a muffin because there is less fat, but it has a similar look,” says baker Dominique Homo, who developed the product for California Raisins.

This recipe makes 48 x 50g brioches

Dough
Ingredients    Bakers %    grams
Bread flour    100    1,000
Salt    2    20
Dry yeast    2    20
Sugar    6    60
Powdered milk    4    40
Eggs    25    250
Orange juice    38    380
Unsalted butter, softened    25    250
Marinated Californian raisins    72    720
Total    274    2,740

Marinated Californian raisins
Ingredients    grams
Californian raisins    600
Orange juice    120
Total    720

Topping
Ingredients    grams
Egg white    100
Icing sugar    200
Almond powder    100
Total    400

Garnishes
Sliced almonds and icing sugar

Method
1. At least 12 hours ahead, combine raisins with orange juice and let stand until plump.
2. Cobine all ingredients for dough except butter and raisins with paddle-fitted mixer. Mix on low speed for 3 minutes, then increase to second speed for another 3 minutes.
3. Add half the butter and beat for another 3 minutes on second speed. Then mix in the rest of the butter and beat on second speed for 3 minutes more or until dough is smooth and well developed.
4. Reduce speed to low. Carefully and thoroughly mix in plumped raisins and any remaining orange juice.
5. Set aside in warm place to ferment for 2 hours, folding once after 1 hour.
6. Divide dough into 48 pieces @ about 50g each and shape into rolls.
7. Let rest for 15 minutes. Reshape and roll again.
8. Arrange in individual paper tulip cups and set aside to proof @ 27*C/80*F for about 2 hours.
9. Meanwhile, for topping, mix all ingredientstogether and beat until smooth. Just before baking, divide and pipe onto top of each brioche and garnish with sliced almonds.
10. Bake @ 180*C/360*F for 15 minutes until deep golden brown.
11. Let cool and sprinkle with more icing sugar before serving.





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