Raisin Brioche Knots

Name: Raisin Brioche Knots
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 15
Ingredients: Type 0 flour 3 ½ cups; Manitoba flour 1 ½ cup; Liquid sourdough starter ½ cup; Honey 1 tsp; Butter melted 0.625 cup; Eggs 2; Whole milk warm ¾ cup; Sugar 0.6 cup; Fine salt 1 pinch; Butter soft 5 tbsp; Brown sugar 0.4 cup; Cinnamon powder 2 tsp; Raisins 0.4 cup

358

Calories per serving

Energy Kcal 358
Carbohydrates g 52.3
of which sugars g 19
Protein g 7.1
Fats g 13.4
of which saturated fat g 7.5
Fiber g 2
Cholesterol mg 64
Sodium mg 100

Vegetarian

Difficulty: Average
Prep time: 60 min
Cook time: 30 min
Makes: 15
Cost: Low
Note plus the rising times (about 2-3 hours)

PRESENTATION

Recipe by
Rosella Errante

The Brioche bread is one of the most versatile basic preparations in the kitchen. There are countless ways to prepare it, and with this, you can create an endless number of recipes, like our Brioche Swirls or delicious Rose-shaped Brioche Bread. Today we are preparing a very simple version of pan brioche that will be perfect for making these raisin brioche knots. Soft and tasty, they will be perfect for breakfast or a snack! The aroma of butter, cinnamon, and raisin chunks will make them irresistible, we are sure they will disappear in no time!
And if you love leavened sweets for breakfast, try our croissants too!

INGREDIENTS

358

Calories per serving

Ingredients for 15 knots: Type 0 flour 3 ½ cups (430 g); Manitoba flour 1 ½ cup (200 g); Liquid sourdough starter ½ cup (130 g); Honey 1 tsp; Butter 0.625 cup (140 g) - melted; Eggs 2; Whole milk ¾ cup (200 g) - warm; Sugar 0.6 cup (120 g); Fine salt 1 pinch

for filling: Butter 5 tbsp (70 g) - soft; Brown sugar 0.4 cup (80 g); Cinnamon powder 2 tsp; Raisins 0.4 cup (60 g)

Preparation

How to prepare Raisin Brioche Knots

To prepare the raisin brioche knots, first pour the liquid sourdough starter into the bowl of a stand mixer 1, honey 2, and sifted flour 3.

Add the melted butter 4, eggs 5, and sugar 6

and the lukewarm milk 7. Finally, add the salt 8 and knead with the hook for about 10 minutes until you obtain a smooth, elastic dough 9.

Transfer the dough to a clean bowl. Shape it into a ball, and with a small knife 10, make a cross cut 11. Cover and let rise for 2 hours in the oven with just the light on. When a few minutes are left, soak the raisins in fresh water. In a small bowl, place the softened butter, brown sugar, and cinnamon 12.

Mix until you get a homogeneous mixture 13. Once the raisins have rehydrated, drain them and squeeze them lightly 14. Then take the risen dough 15

and transfer it to a lightly floured surface 16. Roll out the dough to form a 18x12 inch rectangle. Fill half of the rectangle with the butter cream 18

and sprinkle the raisins on the other half 19. Fold the butter cream half over the one with raisins 20 and seal the edges with your fingers. Using a pasta cutter wheel, cut the rectangle into 15 strips 21.

Take the first strip, fold it and twist it between two fingers, inserting one end into the hole 22, thus creating a small knot. Place the knots one by one on a baking sheet lined with parchment paper, spacing them apart as they will rise during baking 23. Let them rise for 30 minutes. Then bake in a preheated fan oven at 390°F for 30 minutes, lowering the oven temperature to 355°F after the first 15 minutes. Remove the knots from the oven and let them cool on a rack before serving 34.