Got this recipe from the net…
Another mucky Sunday and could do with moral lifting food…
I used to eat this at my grand’ mother place.
Ingredients:
- 500g of flour
- dry yeast (enough for the flour quantity probably 1 tablespoon)
- 1/4 l of warm milk -250ml – 250g
- 150 gr of dried raisins (put in warm water if they are too dry)
- 100 gr of soft butter
- 1 tablespoon of sugar – 15g
- 1/2 teaspoon of salt – 2.5g
- 2 eggs
- some butter to put in the cooking tin
How to prepare :
- Put the raisins in some warm water to soften them. (not necessary if the raisins are already juicy)
- Mix the yeast with a 10cl of warm milk. Wait for it to “start working”. Mixing yeast into milk takes patience…
- Put the flour, yeast, sugar, milk in the Kenwood and mix.
- Add the butter pieces by pieces and the salt.
- Then add slowly the 2 beaten eggs but keep a little to put on the top of the cramique for cooking (gives a nice golden look). The dough should be elastic and soft.
- Add finally the raisins.
- The mixing is a bit tricky, you want to add the bits slowly enough so that the dough stays elastic and the butter gets incorporated into the dough.
- When the dough is done, put the mixture in a bread tin. Let it rise another 30 to 45 min. The dough should double in size.
- Cover the top with the remainder of eggs, just before putting into the oven.
- Pre-heat the oven at 220 degrees. Cook the bread for 15 minutes at this temperature then drop the temperature to 200 degrees and cook for another 45 minutes.
I am writing this post as I am making the dough and finding issues with the original recipe…updating as I go along. A bit like live blogging…
Because it is a brioche type of bread, it is normal for the dough to be very soft and a bit of a mess because of the softened butter. This is normal. Keep mixing with the Kenwood until you get a “dough”. This is probably a very difficult recipe to make just with your hands.
Well, first try was not great…:(
The bread was way too compact and did not have brioche type of texture…very disappointed, but Nicolas is trying a different recipe using his “Thermomix”…he will share the recipe if it is any good!
Need a bit more patience for this one… (check the bread-making top tip post to improve on this original post, also the mascarpone brioche which might be a better base for this bread)
