Raisin Brioche Buns

This is one of the recipes from a baking event called 'Tuesdays with Dorie' ...Even I'm not a member of the events, I though regularly read and follow the blogs of the event's participants where I always come accross excellent recipes including these brioche buns !


As a bread lover, I told myself that this is another recipe I could not ignore and leave it undone! Since I've made brioche before and simply fell for it ,so when I saw this brioche recipe made along with pastry cream and rum raisin, I couldn't really wait to give it a try !

Although the recipe (brioche) is slightly different from the previous one I've made but the outcome was absolutely not less delicious..One thing that I should have done like the original recipe is to use a muffin tin ( instead of baking pan ) which I think it would give me the nicer looks than what I've got ( the taste is certainly not the case though) ..


Raisin Brioche Buns (click here for original recipe)
Adapted slightly from a recipe in Baking: From My Home to Yours

1 cup moist, plump raisins
3 tablespoons dark rum
1 1/2 teaspoons sugar
Scant 1/4 teaspoon ground cinnamon
1 recipe for Golden Brioche Loaf, ready to shape after refrigerating overnight)
1 recipe Pastry Cream

For The Optional Glaze

1/2 cup confectioners’ sugar, sifted
About 1-2 teaspoon milk+orange juice
1/2 tsp finely grated orange zest

Getting Ready: Line 9*13 inches baking pan with parchment paper.

Put the raisins in a small bowl with the rum and microwave for a half minute , cover with cling film and let them stand for about 30 minutes.

Mix the sugar and cinnamon together.

On a flour dusted surface, roll the dough into a rectangle about 12 inches wide and 16 inches long, with a long end toward you. Spread the pastry cream across the dough, leaving 1-inch strip bare on the side farthest from you. Scatter the raisins over the pastry cream and sprinkle the raisins and cream with the cinnamon sugar. Starting wit the side nearest you, roll the dough into a cylinder, keeping the roll as tight as you can. (At this point, you can wrap the dough airtight and freeze it up to 2 months. Or, if you do not want to make the full recipe, use as much of the dough as you’d like and freeze the remainder.)

With a serrated knife, using a gentle sawing motion, trim just a tiny bit from the ends if they’re ragged or not well filled, then cut the log into rounds a scant 1 inch thick. Put the pieces on the lined baking pan, cut side down, leaving some puff space between them.

Lightly cover the rolls with plastic wrap and set the baking pan in a warm place until the buns have doubles in volume–they’ll be puffy and soft–about 1 hour and 30 minutes.

Getting Ready To Bake: When the rolls have almost fully risen, preheat the oven to 375 degrees F.

Remove the wrap, and bake the rolls for about 25 minutes or until they are puffed and richly browned. Transfer the buns to a cooling rack.

If You Want To Glaze The Snails: Put a piece of wax paper under the rack of warm rolls to act as a drip catcher. Put the confectioners’ sugar into a small bowl, and stir in a teaspoon of milk and orange juice,adding drop by drop until you have an icing that falls from the tip of a spoon. Add the zest, then drizzle the icing over the hot buns.

Golden Brioche Loaves

1 packets fast action yeast
1/3 cup just-warm-to-the-touch whole milk
1 3/4 cups all-purpose flour
1 teaspoons salt
2 large eggs, at room temperature
2 tbsp sugar
175 g unsalted butter, at room temperature but still slightly firm

To Make The Brioche: Put the yeast, water and milk in the bowl of a stand mixer and, using a wooden spoon, stir until the yeast is dissolved. Add the flour and salt, and fit into the mixer with the dough hook, if you have one. Toss a kitchen towel over the mixer, covering the bowl as completely as you can– this will help keep you, the counter and your kitchen floor from being showered in flour. Turn the mixer on and off a few short pulses, just to dampen the flour (yes, you can peek to see how you’re doing), then remove the towel, increase the mixer speed to medium-low and mix for a minute or two, just until the flour is moistened. At this point, you’ll have a fairly dry, shaggy mess.

Scrape the sides and bottom of the bowl with a rubber spatula, set the mixer to low and add the eggs, followed by the sugar. Increase the mixer speed to medium and beat for about 3 minutes, until the dough forms a ball. Reduce the speed to low and add the butter in 2-tablespoon-size chunks, beating until each piece is almost incorporated before adding the next. You’ll have a dough that is very soft, almost like batter. Increase the speed to medium-high and continue to beat until the dough pulls away from the sides of the bowl, about 15 minutes.

Transfer the dough to a clean bowl (or wash out the mixer bowl and use it), cover with plastic wrap and leave at room temperature until nearly doubled in size, 40 to 60 minutes, depending upon the warmth of your room.

Deflate the dough by lifting it up around the edges and letting it fall with a slap to the bowl. Cover the bowl with the plastic wrap and put it in the refrigerator. Slap the dough down in the bowl every 30 minutes until it stops rising, about 2 hours, then leave the uncovered dough in the refrigerator to chill overnight.

Pastry Cream

1 cup whole milk
3 large egg yolks
1/4 cup sugar
3 tablespoons cornstarch, sifted
3/4 teaspoons pure vanilla extract
2 tablespoons unsalted butter, cut into bits at room temperature

Bring the milk to a boil in a small saucepan.

Meanwhile, in a medium heavy-bottomed saucepan, whisk the egg yolks together with the sugar and cornstarch until thick and well blended. Still whisking, drizzle in about 1/4 cup of the hot milk– this will temper, or warm, the yolks so they won’t curdle. Whisking all the while, slowly pour in the remainder of the milk. Put the pan over medium heat and, whisking vigorously, constantly and thoroughly (making sure to get the edges of the pot), bring the mixture to a boil. Keep at a boil, still whisking, for 1 to 2 minutes, then remove the pan from the heat.

Whisk in the vanilla extract. Let sit for 5 minutes, then whisk in the bits of butter, stirring until they are full incorporated and the pastry cream is smooth and silky. Scrape the cream into a bowl. You can press a piece of plastic wrap against the surface of the cream to create an airtight seal and refrigerate the pastry cream until cold.

Create Date : 25 กันยายน 2551		11 comments
Last Update : 25 กันยายน 2551 15:38:36 น.
Counter : 835 Pageviews.
Share Tweet