Ingredients
The following ingredients have 6 Servings
- 250 g (2 cups) unbleached all-purpose flour
- 50 g (1/4 cup) raw cane sugar
- 12.5 g fresh yeast (or 5 g active dry yeast)
- 125 ml (1/2 cup) milk
- pinch of salt
- 1 egg yolk, organic, free range
- seeds of a half a vanilla bean (or 1/4 tsp vanilla extract)
- 125 g cottage cheese
- 50 g (1/4 cup) raw cane sugar
- seeds of a half a vanilla bean
- zest of 1/2 a lemon
- 1/2 egg yolk (keep the other half for the egg wash)
- a handful of raisins (optional, but so good)
- 1/2 the yolk leftover
- 1 tsp of the egg white leftover
- 1/4 tsp milk or half & half
Instruction
- Heat up the milk. Mix the yeast, a tablespoon of sugar and 2 tablespoons of flour into the tepid milk, and let it rise.
- In the bowl of a stand mixer, place the flour, add egg yolk, vanilla, salt, sugar and activated yeast. Knead until smooth and pliable. Cover and leave the dough to rest for about an hour.
- Soak the raisins in lukewarm water and a splash of vanilla.
- Make the cottage cheese cream: mix together the cottage cheese, sugar, vanilla, lemon zest and egg yolk using a hand blender to make it creamier.
- On a floured surface roll out the dough to a 1 cm/half inch thick. Using a round cutter, cut out 6 x 10 cm/4 inch circles, re-rolling the scraps of dough until finished.
- Place the rounds onto a baking sheet lined with parchment paper, cover and let them rise for about 20-30 minutes.
- Preheat the oven to 350° F (180° C).
- Make a hollow in the middle of each circle with a 6 cm/2.5 inch round cutter.
- Brush the top with beaten egg/milk mixture and spoon some filling in the hollows (you might have some leftover).
- Bake the brioches for about 20-25 minutes or until golden brown.
- Let them cool on a rack, although still slightly warm they are delicious!