Brioche with Vanilla Cream and Raisins

Submitted by: Kim Canteenwalla

Serve with a steaming latte or for afternoon tea.
  • Yields 1 ring
  • Details


      Vanilla Cream

      • 1 cup whole milk
      • 1/4 cup sugar
      • 1/2 vanilla bean, split
      • 1/4 cup cornstarch
      • 3 egg yolks
      • 1 tablespoon unsalted butter
      • 3/4 cup California raisins


      • 4 cups bread flour
      • 1 teaspoon salt
      • 1/2 cup sugar
      • 1 ounce fresh yeast
      • 9 eggs
      • 1 cup butter, softened


      Vanilla Cream

      Boil milk, sugar and vanilla bean.

      In a separate bowl, mix cornstarch and egg yolks. When milk starts to boil, add 1/3 of milk mixture to egg mixture. Then, add the egg mixture to the boiling milk mixture slowly; cook and stir until it thickens. Add butter and California raisins. Cover with plastic film and refrigerate for 2 hours.


      With an electric mixer, use hook attachment to mix flour, salt, sugar, yeast and eggs on second speed for 10 minutes until dough becomes elastic. Cover dough and let rest at room temperature for 1 hour. Add soft butter and mix for another 3 minutes. Wrap the dough and put in cooler for 6 hours.

      Roll the chilled dough into an 8×18-inch rectangle. Spread the dough evenly with Vanilla Cream, leaving a 1 1/2-inch border on the long side farthest from you. Beginning at the long side nearest you, roll the dough into a tight cylinder. Transfer the cylinder, seam side down, forming into a ring, onto an oiled baking sheet. Let proof at room temperature for 2 hours.

      Egg wash and sprinkle with crystal sugar. Bake at 350°F for 20 minutes.

      Nutrition Facts Per Serving

      Calories 970 (42% from fat); Total Fat 46g (sat 25g, mono 14g, poly 3g, trans 0g ); Cholesterol 520mg; Protein 26g; Carbohydrate 115g; (Dietary Fiber 4g; Sugars 41g; ); Iron 7mg; Sodium 520mg; Calcium 133mg; Potassium 494mg

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