Cinnamon Raisin Brioche

Instructions

Tangzhong Brioche Dough

Make the Tangzhong - In a small saucepan, whisk together water and bread flour until there are no lumps. Over medium heat, cook the mixture until it thickens into a paste. It will only take a few minutes. Immediately transfer the mixture to a small bowl and allow to cool on the counter for 15 minutes.
⅔ Cup (150g) Water
¼ Cup (30g) Bread Flour
Bloom Yeast - In a small bowl or measuring cup, heat milk in the microwave until it reaches 95ºF(35Cº). Then add active dry yeast and 1 teaspoon of sugar, and stir well to combine. Let bloom for 5 to 7 minutes.
⅔ Cup (150g) Whole Milk
2 ¼ Teaspoons (8g) Active Dry Yeast
1 Teaspoon White Granulated Sugar
Combine Dough Ingredients - In the bowl of your stand mixer, whisk together bread flour, all-purpose flour, sugar, dry milk powder and salt.
2 ¼ Cups (270g) Bread Flour + more if needed
2 ¼ Cups (270g) All-Purpose Flour
½ Cup (100g) White Granulated Sugar
3 Tablespoons (22g) Dry Milk Powder
1 ½ Teaspoon Fine Sea Salt
Next, add all of the tangzhong mixture (okay if a tad warm), eggs, extra yolk and frothy yeast mixture. With a spoon or spatula, mix the the ingredients until it becomes a shaggy ball.
2 Whole Large Eggs + 1 Yolk
Knead the Dough - Fit your stand mixer with the hook attachment and knead the dough on medium-low speed for 4 to 5 minutes. Then mix in softened butter 1 tablespoon at a time, allowing them to fully incorporate before adding more.
6 Tablespoons (84g) Unsalted Butter
Continue kneading the dough on medium speed for about 10 to 15 minutes or until it passes the window pane test. See note below. If the dough is sticky, gradually add a tablespoon of flour at a time. Try not add too much, as the dough should be tacky.
Let Dough Rise - Lightly oil your hands and form the dough into a smooth ball, then place it into an oiled bowl. Cover with plastic wrap and let the dough double in size in a warm place. About 1 hour, but timing can vary depending on the weather and your kitchen's temperature. Refrigerate overnight and bake within 24 hours.

Streusel Topping

The next morning, prep the topping and filling. In a small bowl, whisk together flour, sugar and cinnamon. Add cubed butter and using your fingertips, work the butter into the flour mixture until crumbs form. The warmth of your fingertips will soften the butter. Set in the fridge until needed.
6 Tablespoons (46g) All-Purpose Flour
3 Tablespoons (37g) White Granulated Sugar
¼ Teaspoon Cinnamon
2 Tablespoons (24g) Salted or Unsalted Butter

Cinnamon Filling

In a medium bowl, and using a silicone spatula or spoon, combine softened butter, brown sugar, cinnamon and vanilla paste until well combined.
½ Cup (113g) Unsalted Butter
¾ Cup (150g) Brown Sugar
4 to 6 Teaspoons Cinnamon
1 Teaspoon Vanilla Paste or Extract
If the butter is still firm or hard to work with, microwave the filling in 5 to 7-second intervals until it's spreadable. Set on the counter until needed.

Assemble Loaves

Prep Pan - Lightly butter and line two, 8 or 9 inch (20 or 23 cm) loaf pans with parchment paper.
Divide Dough - Remove dough from the fridge and divide into 2 equal pieces. I recommend weighing the entire dough and dividing the number in half to get it as even as possible.
Roll Dough - Working on 1 piece of dough at a time (keep other piece in the fridge), and on a lightly floured work surface, roll the dough into roughly a 12x17 inch (30x43 cm) rectangle. It doesn't have to be perfect. As long as your short side is at least 11 or 12 inches long.
Evenly spread half of the cinnamon sugar mixture on top of the dough. Then sprinkle at least ½ cup of raisins on top. You can add more if you'd like.
1 to 1 ¼ Cup Raisins (to be divided)
Tightly roll the dough into a log, widthwise (short side). With a sharp knife, slice the log in half, lengthwise exposing the layers. Twist the pieces of dough onto itself and pinch the ends to keep it in place. Repeat filling and shaping the 2nd loaf.
Proof - Transfer the loaves of bread into your prepared loaf pans. Cover with plastic wrap that has been lightly sprayed with oil, and allow to nearly double in size. Timing can vary depending on the weather and your kitchen's temperature, but cold dough can take 1.5 to 2 hours. Mine took 1 hour and 45 minutes.
Preheat Oven - With 15 minutes left of proofing, preheat the oven to 350ºF (180ºC).
When you are ready to bake, brush the loaves with milk. Remove the streusel from the fridge and evenly sprinkle the top of each loaf with the streusel.
Bake - Place the loaves on a baking sheet lined with parchment paper and bake in your preheated oven for 40 to 55 minutes or until the internal temperature reads 185ºF (85ºC). Do not overbake. Loosely tent with foil after 25 to 30 minutes, to prevent the tops from browning to quickly.
Cool - Let the bread cool in the pans for 10 minutes, then carefully remove the loaves from the pans and set on a wire rack to cool completely or serve slightly warm. Use a sharp serrated knife to slice and enjoy!

Equipment

INGREDIENTS

Tangzhong

Yeast Mixture

Tangzhong Brioche Dough

Cinnamon Raisin Filling

Streusel Topping

Instructions

Tangzhong Brioche Dough

Streusel Topping

Cinnamon Filling

Assemble Loaves

Notes