My mom first complained when I told her that I was putting this recipe up on my blog (yup, she reads it occasionally... hi mom!), but in the end it saved our Holiday tradition! I had the recipe typed up a while ago, and her copy somehow went missing this past year. Without the recipe for our brioche, a steadfast and (if you will) sacred part of our Christmas tradition would be gone. Now, she's thanking her lucky stars for my thoughtfulness to the food blogging community! How about that! It's a decadent bite of bread, nuts and raisins, and very rich without being overly sweet, and my grandfather says it's perfect with a little bit of butter on Christmas morning!
What makes this bread so amazing is it's rich raisin and nut filling... perfect for the Bread Baking Day roundup over at Rolling in Dough.
Makes 2 large loaves... about 60 servings
2 tsp sugar
1 c warm water
2 envelopes dry active yeast
1 c milk
½ c sugar
¼ c butter
1 tsp salt
6 c flour
2 eggs, beaten
2/3 c honey
3 c sultana raisins
1 c almonds, chopped
1 c hazelnuts, chopped
½ c light cream
2/3 c butter
2 tbsp cinnamon
1 tsp cloves
1 egg white, beaten with 2 tbsp water
¼ c turbinado sugar
6 tbsp sliced almonds
- Dissolve yeast in sugar and water, let stand 10 minutes.
- Scald milk. Add sugar, butter and salt, cool to lukewarm.
- Stir foamy yeast mixture well and add to the milk.
- Beat in half the flour, add eggs and beat to incorporate.
- Add the remaining flour and mix until smooth and elastic dough forms.
- Knead 10 minutes, place in a greased bowl.
- Cover and let rise one hour or until doubled.
- Make the filling by combining all ingredients until blended.
- Punch dough down and divide in half.
- Roll each half to an 8” x 20” rectangle.
- Spread filling on the dough rectangles and roll up lengthwise, pinching seam.
- Curve rolls and place in two greased 10” springform pans.
- Cover and let rise 50 minutes.
- Preheat oven to 375F
- Brush each loaf with the egg white mixture and sprinkle with sugar and almonds.
- Bake 30-35 minutes.
- Cool completely in pans.
Amount Per Serving
Total Fat: 8.8 g
Cholesterol: 24.0 mg
Sodium: 38.8 mg
Total Carbs: 33.6 g
Dietary Fiber: 1.6 g
Protein: 4.6 g
Serves 32 - One HUGE loaf!
2 cups warm water, divided
2 pkg yeast (2 1/2 tsp)
2 tbsp sugar
3 tbsp olive oil
3 eggs, beaten
8 cups flour
1 tsp salt
1 egg yolk
1 tbsp water
- Combine 1 cup warm water with the yeast and sugar, let stand until foamy (about 10 minutes).
- Add oil and eggs and beat well.
- Slowly blend in flour until dough is very stiff and leaving the sides of the mixing bowl.
- Turn out onto floured board, knead for 10 minutes until smooth and supple.
- Place into a well-oiled bowl, and turn to grease the top.
- Let sit in a warm place 1 hour or until doubled.
- Punch down, knead lightly and divide in 3.
- Braid strands loosely, tuck the ends under and place on a greased cookie sheet.
- Cover and let rise 1 hour.
- Preheat oven to 375F.
- Combine egg yolk and water, brush over the top of the risen loaf.
- Bake 35 minutes, cool completely on a wire rack.
Amount Per Serving
Total Fat: 2.2 g
Cholesterol: 26.3 mg
Sodium: 6.8 mg
Total Carbs: 24.7 g
Dietary Fiber: 0.8 g
Protein: 3.9 g