Easter Brioche 🌺 recipe at home

How to make Brioche

• Soak the washed raisins in orange juice for 4 hours.
  
• In a deep bowl, combine the sifted flour, sugar, salt and dry yeast. Beat in the eggs and knead the dough for 10 minutes. It's best to use a planetary mixer, but you can also use a hand mixer with hook attachments. If you don't have the technique, you can knead the dough with your hands, although it may be a little more difficult.
  
• Cut the cold butter (straight from the fridge) into chunks and gradually pour it into the dough as you continue kneading. After each portion of butter, knead until it is completely incorporated into the dough. Knead the dough for about 15 minutes more.
  
• Next, drain the juice from the raisins, pat dry with paper towels and gently incorporate them into the main mixture. Cover the brioche dough with a towel and leave it warm for 2-3 hours.
  
• Afterward, knead the dough and put it in the refrigerator for 12 hours or more. When the time is up, divide the dough into 3 equal parts, spread into molds and set aside in a warm place to proof for 2-3 hours, covered with a towel.
  
• Preheat the oven to 180°C, then reduce the temperature to 170°C and bake the cakes for 35-40 minutes. Check for doneness by poking a ray into the center of the coulich, it should come out dry.
  
• Allow the cakes to cool and then cover them with a simple glaze of egg white and powdered sugar or a perfect glaze that doesn't crumble or stick.