Brioche belge au raisin sec 🇧🇪

Hey everyone, it's me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Brioche belge au raisin sec 🇧🇪. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Brioche belge au raisin sec 🇧🇪, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Brioche belge au raisin sec 🇧🇪 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Brioche belge au raisin sec 🇧🇪 is 10 brioches. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Brioche belge au raisin sec 🇧🇪 estimated approx 30 min.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Brioche belge au raisin sec 🇧🇪 using 11 ingredients and 8 steps. Here is how you can achieve it.

#belgique

Ingredients and spices that need to be Take to make Brioche belge au raisin sec 🇧🇪:

1. 600 g farine tamisée
2. 2 œufs
3. 1 càs levure boulangère
4. 200 ml lait tiède
5. 100 g sucre semoule
6. 1 pincée de sel
7. 100 g raisins secs
8. 100 g beurre
9. 100 g sucre perlé (pour moi j'ai utilisé le sucre semoule)
10. Garniture
11. 1 jaune d'œuf + 1 càs lait

Instructions to make to make Brioche belge au raisin sec 🇧🇪

1. Préparez le levain, mettez le sucre, la levure et le lait dans un saladier et laissez doubler le volume pour 10 min.
2. Ajoutez la farine, le sel, les œufs et ramassez en boule. Pétrir pendant 15 min. Ajoutez le beurre et continuez à pétrir 8 min. Mettez la pâte dans un saladier et filmez avec un papier transparent alimentaire, laissez reposer 1 h.
3. Étalez la pâte, ajoutez le raisin sec et le sucre perlé (ds cette recette, j'ai utilisé le sucre semoule). Pliez les deux côtés et formez une boule
4. Préchauffez le four à 220 degré
5. Coupez la pâte en parties égales. Formez un pâton allongé, pressez sur les 2 côtés pour former les 2 coins. Mettez dans un plat chemisé du papier cuisson où beurré et fariné. Laissez doubler le volume 30 min.
6. Badigeonner avec le mélange jaune d'œuf et lait.
7. Enfourner à 220 degré pour 30 min.
8. Bonne dégustation 😍💗👍

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