Brioche with cream and raisins with thermomix

Preparation of Brioche with cream and raisins with thermomix

PASTRY

1. All the ingredients except for the vanilla, in the glass,
2. 9 minutes / 90° / speed 4, we add the essence,
3. 5 seconds / speed 5.
4. We pour it into a bowl and cover it with plastic wrap (in contact with the cream), so as not to generate a crust. Let it cold down

BRIOCHE

1. Sift the flour, 20 seconds / speed 8, set aside and set aside.
2. We temper the milk and dilute the yeast, stir.
3. In the glass we add the egg, sugar, honey, zest, milk, rum and oil,
4. 5 seconds / speed 4,
5. now the flour and the salt,
6. 10 seconds / speed 4.
7. We let it rest for 20 minutes so that the flour particles are hydrated.
8. Then, we will do 3 kneadings of 2 minutes with their respective 5 minute rest between kneading and kneading.
9. Pour into a lightly greased bowl and cover.
10. We let it increase in size (about 2’30 minutes / approximately)

FORMED AND BAKED

1. We sprinkle flour on the work table.
2. We turn the dough over and stretch it with a rolling pin.
3. We will make a rectangle of approximately 60×40 cm.
4. We spread the cream, and place the macerated raisins.
5. We roll up. Now we cut in half without cutting completely.
6. We twist one strip, and after this, we roll the other.
7. We line the base of the mold (28 cm in diameter) with baking paper and grease the sides.
8. We place the cake.
9. We cover. Now we have 2 options, we wait for it to increase in size at room temperature (approximately 1’30 minutes), or we put it in the refrigerator overnight, I have chosen the latter.
10. Brush with beaten egg.
11. Preheated oven to 170°, heat up and down.
12. We bake for about 40 min.
13. We turn off and remove to cool on a rack.
14. ONLY LEFT TO ENJOY, GOOD PROFIT