Golden Raisin Brioche Loaf
This delightful Golden Raisin Brioche Loaf is a treasured Belgian treat, originating from the famed Wittaner pastry shop in Brussels. Known as 'Cramique,' this bread features a beautifully soft texture reminiscent of brioche while maintaining a lean profile. Infused with sweet dark raisins, it is perfect for making delectable sandwiches or enjoying toasted with your favorite spread. Its charming flavor and appealing golden crust make it a fantastic addition to any breakfast or brunch spread. Serve it fresh or store it for later for delicious, toasted goodness anytime.
1
Servings
1500
Calories
8
Ingredients
Ingredients
all-purpose flour
2 cups (Do not pack it down in the measuring cup.)
active dry yeast
2 teaspoons ( )
warm milk
1/2 cup (Heated to about 110 degrees F.)
large egg yolks
2 ( )
unsalted butter
4 tablespoons (Very soft (2 ounces))
sugar
1 teaspoon ( )
salt
3/4 teaspoon ( )
dark raisins
3/4 cup (Plumped in hot water if necessary, drained and patted dry.)
Instructions
1
In the bowl of your mixer, combine 1 1/2 cups of all-purpose flour.
2
In a medium bowl, whisk together the active dry yeast and warm milk. Then whisk in the egg yolks until fully combined.
3
Stir the yeast mixture into the flour mixture in the mixer bowl.
4
Using the paddle attachment, mix on the lowest speed for 2 minutes. Stop to let the dough rest for about 10 minutes.
5
Add the very soft butter, sugar, and salt to the dough, along with the remaining 1/2 cup of flour. Mix on the lowest speed until combined, then increase to medium speed and mix until smooth and elastic, approximately 3 to 4 minutes.
6
Carefully beat in the dark raisins at the lowest speed. If the raisins are dry, plump them in hot water, then drain, pat dry, and add them to the dough.
7
Scrape the dough into a buttered bowl, flipping the dough so that the top is also buttered. Cover with plastic wrap and set aside to rise until doubled, about 1 hour.
8
While the dough rises, butter a loaf pan and line the bottom with parchment paper.
9
Once the dough has risen, scrape it onto a floured board. Press down gently to form a rectangle, brushing off any excess flour. Stretch the dough into a rectangle, then fold it like a business letter, matching the length of your loaf pan.
10
Tuck the ends of the dough in, placing it seam-side down in the prepared loaf pan.
11
Cover the loaf with a buttered piece of plastic wrap (butter side down) and allow it to rise until doubled in size, about 1 hour.
12
Preheat your oven to 400 degrees F.
13
When the loaf has risen completely, place it on a middle rack in the preheated oven. Bake until deep golden in color and an internal temperature of 200 degrees F is reached, about 30 minutes.
14
Carefully unmold the bread onto a wire rack to cool on its side. You can enjoy the bread fresh or wrap it for freezing.
Nutrition Information
47g
Fat
236g
Carbs
30g
Protein
4g
Fiber
35g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is a Golden Raisin Brioche Loaf?
The Golden Raisin Brioche Loaf, also known as 'Cramique,' is a traditional Belgian sweet bread that features a soft, brioche-like texture infused with sweet dark raisins.
Where does this recipe originate?
This specific recipe originates from the famous Wittaner pastry shop located in Brussels, Belgium.
What type of flour is recommended for this bread?
The recipe calls for 2 cups of all-purpose flour, ensuring it is not packed down in the measuring cup.
What temperature should the milk be for the yeast?
The milk should be warm, heated to approximately 110 degrees F, to properly activate the active dry yeast.
Can I use whole eggs instead of yolks?
The recipe specifically requires 2 large egg yolks to achieve its signature rich and soft texture.
How much butter is needed for the Golden Raisin Brioche?
You will need 4 tablespoons (2 ounces) of unsalted butter, which should be very soft before adding it to the dough.
What kind of raisins are used in this recipe?
The recipe uses 3/4 cup of dark raisins.
How should I prepare dry raisins before adding them to the dough?
If the raisins are dry, you should plump them in hot water, then drain and pat them dry before mixing them in.
How long should the dough rest after the initial mixing?
After mixing the yeast mixture with the first portion of flour, let the dough rest for about 10 minutes.
What is the first rise time for the dough?
The dough should rise in a buttered bowl until it has doubled in size, which typically takes about 1 hour.
How do I shape the brioche loaf?
Press the dough into a rectangle, fold it like a business letter to match the length of the loaf pan, and tuck the ends in.
What is the second rise time after shaping?
Once placed in the loaf pan, the dough should rise again for about 1 hour until it has doubled in size.
What oven temperature is required for baking?
The oven should be preheated to 400 degrees F.
How long does the bread take to bake?
The loaf takes approximately 30 minutes to bake until it is deep golden in color.
What is the target internal temperature for a fully baked loaf?
The bread is done when it reaches an internal temperature of 200 degrees F.
How should I cool the bread after baking?
Carefully unmold the bread and let it cool on its side on a wire rack.
Can this brioche loaf be frozen?
Yes, you can wrap the bread tightly and freeze it for later use.
Is this bread suitable for making sandwiches?
Absolutely, its soft texture and slight sweetness make it perfect for sandwiches or toasting.
How many servings does one loaf provide?
The recipe is calculated as 1 loaf serving, which can be sliced into multiple portions.
What are the total calories for the loaf?
The entire loaf contains approximately 1500 calories.
How much protein is in the Golden Raisin Brioche Loaf?
The loaf contains a total of 30g of protein.
What is the total fat content?
The total fat content for the recipe is 47g.
How much sugar is in the recipe?
There is 35g of sugar in the loaf, including the sugar in the dough and the natural sugar from the raisins.
What mixer attachment should I use?
Use the paddle attachment for mixing the ingredients and the dough.
How much yeast is required?
The recipe calls for 2 teaspoons of active dry yeast.
Does the recipe use salt?
Yes, it uses 3/4 teaspoon of salt to balance the flavors.
What is the total carbohydrate count?
The loaf contains 236g of carbohydrates.
What makes this 'brioche' different from standard brioche?
It is described as having a soft brioche-like texture but maintaining a leaner profile compared to traditional high-butter brioche.
Should the loaf pan be prepared in a specific way?
Yes, you should butter the loaf pan and line the bottom with parchment paper.
What color should the finished loaf be?
The finished bread should be a deep golden color when fully baked.