Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 tbsp instant yeast
- 1/2 cup warm milk
- 2 large eggs
- 1/3 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1/2 cup raisins
- 1/2 cup dried cranberries
- 1 egg yolk + 1 tbsp milk (for egg wash)
Instructions
Step 1: Prepare the Dough
In a large bowl, combine flour, sugar, salt, and instant yeast. Mix well. Add warm milk, eggs, and vanilla extract. Stir until a soft dough forms.
Step 2: Knead the Dough
Add softened butter gradually while kneading. Continue kneading for 8–10 minutes until the dough becomes smooth and elastic.
Step 3: Add the Fruits
Fold in the raisins and dried cranberries evenly throughout the dough.
Step 4: First Rise
Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1–1.5 hours or until doubled in size.
Step 5: Shape the Brioche
Punch down the dough and shape it into a loaf or braid. Place it in a greased loaf pan. Cover and let it rise again for 30–40 minutes.
Step 6: Bake
Brush the top with egg wash for a shiny golden crust. Bake in a preheated oven at 350°F (175°C) for 25–30 minutes until golden brown.
Step 7: Cool & Serve
Allow the brioche to cool slightly before slicing. Enjoy warm with butter, tea, or coffee.
Tips
- Soak raisins and cranberries in warm water for 10 minutes to keep them soft and juicy.
- Do not overheat the milk; warm milk helps activate the yeast properly.
- Kneading well gives the brioche its fluffy texture.
- Cover the bread loosely with foil if the top browns too quickly while baking.