Recipe

Brioche with Vanilla Cream and Raisins

by: Chef Kim Canteenwalla

Serve with a steaming latte or for afternoon tea.

Details

Yields 1 ring
Serves:

INGREDIENTS

1 c. whole milk
1/4 c. sugar
1/2 vanilla bean, split
1/4 c. cornstarch
3 egg yolks
1 tbsp. butter, unsalted
1/4 c. California raisins

Brioche

4 c. bread flour
1 tsp. salt
1/2 c. sugar
1 oz. fresh yeast
9 eggs
1 c. butter, softened

PROCEDURE

Boil milk, sugar and vanilla bean.

In a separate bowl, mix cornstarch and egg yolks. When milk starts to boil, add 1/3 of milk mixture to egg mixture. Then, add the egg mixture to the boiling milk mixture slowly; cook and stir until it thickens. Add butter and California raisins. Cover with plastic film and refrigerate for 2 hours.

Brioche

With an electric mixer, use hook attachment to mix flour, salt, sugar, yeast and eggs on second speed for 10 minutes until dough becomes elastic. Cover dough and let rest at room temperature for 1 hour. Add soft butter and mix for another 3 minutes. Wrap the dough and put in cooler for 6 hours.

Spread dough into a rectangle and spread the vanilla cream in middle. Roll dough around the cream and form into a ring on an oiled baking sheet. Let proof at room temperature for two hours.

Egg wash and sprinkle with crystal sugar. Bake at 350°F for 20 minutes.

Nutrition Information (per serving)

Calories 870(45% from fat); Total Fat 44g (sat 24g, mono 14g, poly 3g); Cholesterol 480mg; Protein 23g; Carbohydrates 97g; Fiber 2g; Iron 5mg; Sodium 810mg; Calcium 122mg