Description
This Christmas Brioche recipe delivers a soft, buttery, and slightly sweet bread studded with raisins and candied orange peel, perfectly embodying festive holiday cheer. With its rich texture, aromatic vanilla, and tender crumb, it makes an irresistible centerpiece for holiday breakfasts or snacks.
Ingredients
Scale
Dough Ingredients
- 500g strong white bread flour
- 75g sugar
- 10g salt
- 10g instant yeast
- 4 large eggs
- 200ml milk
- 200g unsalted butter, softened
- 1 tsp vanilla extract
Mix-ins
- 100g raisins
- 100g candied orange peel
Instructions
- Prepare Dry Ingredients: In a large bowl, combine the strong white bread flour, sugar, salt, and instant yeast ensuring they are evenly mixed to lay the foundation for your brioche dough.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs and milk until well combined, creating a smooth liquid mixture to activate the dry ingredients.
- Combine Mixtures: Pour the egg and milk mixture into the bowl with the dry ingredients, mixing to begin forming your brioche dough.
- Knead Dough: Knead the dough thoroughly for about 10 minutes to develop gluten and ensure a smooth, elastic texture essential for brioche.
- Incorporate Butter: Gradually add the softened unsalted butter to the dough while continuing to knead, which will enrich the dough and provide that signature brioche softness.
- Add Fruits and Flavoring: Fold in the raisins, candied orange peel, and vanilla extract evenly into the dough, infusing it with festive flavors and texture.
- First Rise: Cover the dough and let it rise in a warm place for 1 to 2 hours, or until it has doubled in size, allowing the yeast to ferment and create airy bread.
- Shape Dough: Once risen, shape the dough into a loaf and place it into a greased baking pan prepared to give the brioche its classic form.
- Second Rise: Allow the shaped dough to rise again for 30 to 60 minutes in a warm environment so it becomes puffier and ready for baking.
- Bake: Preheat your oven to 180°C (350°F) and bake the brioche for 30 to 35 minutes, until it is golden brown on top and a skewer inserted comes out clean.
Notes
- Use room temperature eggs and softened butter for easier mixing and better dough texture.
- Ensure the milk is warm but not hot to help activate the yeast without killing it.
- Allow proper rising times to achieve a light and fluffy brioche.
- If the top browns too quickly during baking, cover loosely with foil and continue baking until done.
- Let the brioche cool before slicing to maintain its soft texture.
