Submitted by Alyaa Atta
About the cook: 54 year old Egyptian house wife. Passionate about baking.
About the dish: Perfect for Easter,but can be enjoyed with a cup of tea all yeat long.
National Origin: Italian
Estimated Time: Over 2 Hours
500 g All pupose or strong flour.
12 g instant yeast.
60 g sugar.
10 g salt.
4 large eggs (about 200 g).
50 g milk.
50 g orange juice or less.
190 g soft butter.
50 g fermented dough ( optional).
5 g orange zest.
5 g lemon zest.
1 tsp vanilla extract.
100 g raisins.
Sugar to sprinkle.
1- In a large bowl, mix all ingredients except orange juice, butter and raisins.
2- Add orange juice a tbsp at a time, until you get a soft but not sticky dough.
3- Transfer the dough to the mixer.
4- Kneed 2 minutes on low speed, then about 4 minutes on high speed.
5- Add the butter and kneed until well combined.
6- Transfer the dough to a clean counter, add the raisins.
7- Kneed about one minutes to form a ball, cover with bowl and let rest for 15 minutes.
8- Divide the dough to 14 pieces.
9- Roll the pieces to 14 inches ropes (about 35 cm).
10- Make escargot shape.
11- Put the brioches on the baking sheets and brush with egg wash.
12- Spray a plastic sheet with oil and cover the brioches.
13- Let rise in a warm place until doubled in size.
14- Brush a second time with egg wash and sprinkle with sugar.
15- Bake the brioches in 385 degree F 200 degree C oven
about 15 to 20 minutes until golden brown.
16- Let the brioches cool down few minutes on a cooling rack .
17- Brush with a simple syrup.