Pan brioche with raisins

I can guide you in preparing a Pan brioche with raisins. This yeast-based sweet is perfect for breakfast or a snack, and the addition of raisins makes it soft and flavorful.

Ingredients

• 500 g of all-purpose flour
• 200 ml of warm milk
• 100 g of sugar
• 100 g of soft butter
• 2 eggs
• 25 g of fresh yeast (or 7 g of dry yeast)
• 1 pinch of salt
• 1 packet of vanillin or the seeds of one vanilla pod
• 200 g of raisins
• Grated zest of 1 lemon (optional)
• Milk or beaten egg for brushing (optional)
• Icing sugar for dusting (optional)

Preparation

1. Start by soaking the raisins in warm water (or, if you prefer, in rum or another liquor) to soften them.
2. Dissolve the yeast in the warm milk and add a teaspoon of sugar taken from the total, mix and let rest until a froth forms on the surface.
3. In a large bowl or the bowl of a stand mixer, mix the flour with the remaining sugar, vanilla, and pinch of salt.
4. Add the eggs and the milk and yeast mixture to the flour and begin to knead until a homogeneous mixture is obtained.
5. Incorporate the soft butter in small pieces and continue to work the dough for at least 10 minutes, until it becomes smooth and pulls away from the sides of the bowl.
6. Drain the raisins and squeeze them well, then add them to the dough along with the grated lemon zest if you decide to use it. Knead again until the raisins are evenly distributed.
7. Form a ball with the dough, place it in an oiled bowl, cover with a damp cloth, and let it rise in a warm place away from drafts for about 2 hours or until it doubles in volume.
8. After rising, tip the dough onto a lightly floured work surface, deflate it gently with your hands, and shape your pan brioche as desired.
9. Transfer the dough to a baking sheet lined with parchment paper, cover again, and let it rise for another 30-40 minutes.
10. Preheat the oven to 180 °C.
11. Brush the surface of the pan brioche with milk or beaten egg, if desired, to give it a shine.
12. Bake for about 30-40 minutes or until the pan brioche turns golden brown. Perform the toothpick test to check the inside is cooked.
13. Remove the pan brioche from the oven and let it cool on a wire rack.

Once cooled, if you like, you can dust with icing sugar before serving. The Pan brioche with raisins keeps for a few days in a food plastic bag or under a glass dome, to keep it soft.

Curiosity

The Pan brioche with raisins has European origins and is often associated with the French tradition, especially Parisian cuisine where it is called “Pain aux raisins”. However, a similar dough is also found in various Italian regions where it is often enriched with other elements such as candied fruit or different flavors.