Raisin Brioche Knots Recipe
Category: Yeast Breads
Yield: 15 pieces
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 430g |
| Manitoba flour | 200g |
| Liquid sourdough starter | 130g |
| Honey | 1 teaspoon |
| Butter (for dough) | 140g |
| Eggs | 2 |
| Whole milk | 200g |
| Granulated sugar | 120g |
| Salt | 1 pinch |
| Butter (for filling) | 70g |
| Brown sugar | 80g |
| Ground cinnamon | 2 teaspoons |
| Raisins | 60g |
Instructions:
To make these delicious raisin brioche knots, begin by placing the liquid sourdough starter and honey into the bowl of a stand mixer. Add the melted butter, eggs, granulated sugar, and warm milk. Finally, sprinkle in the pinch of salt. Mix together on low speed until well combined.
Next, gradually add the two types of flour: all-purpose and Manitoba. Let the mixer knead the dough until it becomes soft, elastic, and slightly sticky. Once this is achieved, transfer the dough to a clean bowl. Shape it into a ball, cover with a cloth, and allow it to rise in a warm environment, such as an oven with the light on, for about 2 hours or until doubled in size.
While the dough is rising, place the raisins in a bowl with fresh water to soak. In a separate small bowl, combine the softened butter, brown sugar, and ground cinnamon. Stir until you have a smooth, homogeneous mixture.
Once the dough has risen, drain the raisins and gently squeeze out any excess water. Transfer the dough to a lightly floured surface, and roll it out into a rectangle measuring approximately 45×30 cm (about 18×12 inches). Spread the cinnamon butter mixture evenly over half of the rectangle, leaving a small border around the edges.
Next, sprinkle the soaked raisins over the buttered half of the dough. Fold the other half of the dough over the filling to create a sandwich effect. With a sharp knife, cut the dough into strips, each about 2-3 cm (1 inch) wide.
To form the knots, take each strip of dough and twist it between your fingers, forming a small knot. Tuck one end of the strip through the center to create the knot shape. Place the knots onto a baking sheet lined with parchment paper, making sure to space them out as they will expand during baking.
Allow the knots to rest and rise for an additional 30 minutes. During this time, preheat your oven to 200°C (400°F). Once the knots have risen, bake them in the preheated oven for 15 minutes. After the first 15 minutes, lower the oven temperature to 180°C (350°F) and bake for another 15 minutes, until they are golden brown and fragrant.
After baking, remove the raisin brioche knots from the oven and let them cool on a wire rack before serving.
These sweet and buttery knots are perfect for breakfast, brunch, or as a delicious snack. Enjoy!
