Start by mixing yeast with little sugar and warm whole milk. Leave the yeast to get active and rise.
Mix the flour with little salt and the butter. When the butter is incorporated. Start to add the yeast slowly. Knead well.
Add one egg and knead well until well incorporated. Add the another egg, knead until you use all the eggs. The dough should be sticky and gooey. Add the anise seeds and the raisins and mix well.
Grease large bowl with little of butter. Place the dough in the greased bowl. Cover with plastic wrap, place somewhere warm and leave it for 6 hours. The dough almost triple in size.
Cut the dough into 3 inch balls, push into brioche cup. Cut 1 inch ball and insert this small ball into the larger ball. Or, cut the dough into 2 inch balls, roll each roll into 4 inch long strips and use three strips to small braids. Tuck the end of the braid under and into the dough for neat look.
Place the braid or the brioche cups on baking sheet. Leave the tray rest for 30 minutes.
- 2 tablespoons yeast
- 2 cups heavy cream
- 1⅓ cup sugar
- 6 cups flour
- 6 tablespoons un-salted butter
- 5 eggs
- 2 tablespoons orange marmalade
- ½ cup moist raisin
- 1 teaspoon anise seeds
- Mix the cream with ⅓ cup sugar. Heat the mixture until the mixture is warm but not boiling. Add the yeast to the warm cream. Whisk, set aside and allow the yeast to rise.
- Place the flour and the rest of the sugar in a mixture, add the room temp. butter and mix until the butter is fully incorporated.
- Add the active yeast with the cream to the flour mixture. Keep in mixing.
- Add one egg and mix well. Add another egg and mix well. Repeat until you added all the eggs. Keep mixing into smooth and elastic dough.
- Add the the marmalade, the anise seeds and the raisin. Mix well.
- Place the dough in a greased bowl. Cover and allow the dough to triple in size.
- Push the dough down. Cut part of the dough into 3 inch balls and push inside brioche cup. Make 1 inch balls and insert into the 3 inch balls inside the cup. OR
- Cut the dough into 2 inch balls, roll each ball into 4 inch strand. Take three strands, push to seal the top of the strands, and then braid. Tuck the end of the strands into the braid.
- Place the cups or the braids on large cookie sheet. Brush with egg wash and allow the brioche to rest for 30 minutes.
- Bake in 400 degrees oven for 30 minutes or until the brioche is golden.
- Remove from the oven. Allow to cool and enjoy.