Raisin and Cranberry Brioche

Ingredients

FOR 2 BRIOCHES

640 g Flour

4 tbsp Sugar

425 ml Milk

7 g Dry Yeast

1 tsp salt

50 ml Olive Oil

60 g Melted butter

2 Eggs

For the middle before rolling up

Butter to be rubbed

Sugar to be scattered

100 g Raisins

150 g Dried Cranberries

hand full of Cherries

Egg wash

Method

Preheat oven at 180° and bake for 30 minutes. The oven can be preheated whilst the dough is being rolled out.

In a bowl whisk the eggs with milk yeast and sugar. Now add the flour, salt, olive oil and butter and knead till a smooth dough forms. I used an electric mixer. This can be done by hand too.

Ingredients	Egg milk sugar and yeast	butter flour oil salt added

 Cover the dough and allow the dough to rise for 2 hours.

Dough is ready	keep dough covered for 2 hours	Dough kept to rise

Now put some flour on the board and take half the dough and roll out to a rectangle. Apply butter on the dough and sprinkle sugar. Then add the raisins, cranberries and cherries if you wish.

Roll out the dough	rub butter sugar and fruits	make a roll

Now roll out the dough width wise to form a roll and then slice this in half. Take one end and roll inwards till you form a spiraled round.

slit in the middle	Rolling the dough	ready for mould

 Now place the brioche dough in a buttered dish. And keep to rise for another 30 minutes.

buttered dish	kept to rise again	Egg wash

Then rub egg wash and bake in an oven at 180 C° for 30 minutes.

Baked Brioche	Turned upside down

Remove from the pan and serve immediately or wrap and keep aside when cool. Best eaten within two days of baking. Warm in microwave for 30 seconds - superb with butter!!

With second half I made smaller brioche. Same steps as above.

made smaller rolls	4 hole mould	6 hole mould

baked for the same duration after rising and giving an egg wash.

filled in cavities	kept to rise	egg washed and baked