Brioche with Golden Raisin and Pecan Nuts

IMG_4623IMG_4657IMG_4658Another hot and sunny weekend in Dubai also another Brioche for  Fiesta Friday #86  ! I wanted to make French Pains aux Raisins, the delicious Escargots with a mix of a dough brioche and puff pastry, but the weekend lazy mood kicked-in early, and I ended up making this tasty Brioche, stuffed with a crème patissière, golden raisins and pecan nuts. I love preparing everything during the evening, so when you wake up, it’s ready to bake, and nothing beats the smell of brioche baking in the morning!

Many thanks to our amazing Angie from The Novice Gardener, and to our co-host’s this week Judi @ cookingwithauntjuju and Quinn @ Dad Whats 4 Dinner.

Serves: 10/12 slices

Ingredients: (For the brioche)

  • 500g of plain/ all-purpose flour
  • Pinch of salt
  • 11g of dry instant yeast (0r) 20g of fresh yeast
  • 150g of granulated white sugar
  • 5 eggs
  • 200g of soft butter
  • 1 egg yolk

PicMonkey Collage


  • In the mixing bowl on the stand mixer add the flour and the sugar.
  • On one side add the dry instant yeast, and on the other side add the salt.
  • Start to mix the all the ingredients with the hook of your stand mixer on a low speed.
  • Add the 5 eggs at the same time and now mix on a medium speed.
  • Add the butter (cut in small cubes) and now mix on a high speed until the dough detaches from the bowl (around 15 minutes).
  • Transfer the dough into a large bowl, cover with a clean kitchen towel and set aside in a warm place for 30 minutes.
  • After 30 minutes, transfer the dough on a floured clean surface, push and knock back the air.
  • Place the dough into the same bowl, cover with a plastic and refrigerate overnight (this will freeze the butter and develop aroma).

Ingredients: (For the crème patissière)

  • 250ml of milk
  • 250ml of liquid cream
  • 3 eggs
  • 150g of caster sugar
  • 60g of cornflour
  • 150g of golden raisin
  • 100g of chopped Pecan nuts
  • Pearl sugar for decoration


  1. On a medium heat bring the milk & the liquid milk to boil (you can use 500ml of full fat milk instead of half milk and half liquid cream).
  2. Remove from the heat and set aside.
  3. In a large bowl add the sugar and the eggs, whisk until the mixture becomes yellow pale.
  4. Add the cornflour and continue to whisk.
  5. Slowly pour the milk into the large bowl and mix.
  6. Pour the mixture into a large pan and cook on a medium heat (whisk constantly until the cream becomes thick), remove from the heat and allow to cool.
  7. Refrigerate

Final procedure:

  1. Preheat the oven to 180C degrees.
  2. Flour a large cookie tray.
  3. Remove from the refrigerator the bowl and the crème patissière.
  4. Transfer the dough on a clean floured surface.
  5. Flatten the dough into a rectangle of 25 centimeters/45 centimeters.
  6. Spread the entire surface with the crème patissière.
  7. Sprinkle with the chopped pecan nuts and the golden raisin on the entire surface.
  8. Roll up carefully and slowly and pinch the edges.
  9. Brush the entire surface with one egg yolk (do not forget the edges) and decorate with pearl sugar (or chopped pecan nuts or pistachios).
  10. Let the dough rise for 30 minutes and then bake for 35 minutes (more or less depending the oven) or when the Brioche is golden brown.
  11. Remove from the oven and allow to cool for 15 minutes.
  12. Cut slices and cover with a kitchen towel before serving.

The smell is wonderful, the crème patissière is not too sweet and gives a nice texture. The pecan nuts and the golden raisins are a great addition too! Perfect with our weekend breakfast, with a cup of coffee.

Bon Appétit.

PS: The crème patissière can stay 24 hours inside the fridge! With the left overs of the cream, you can mix it with fruits inside 🙂

59 thoughts on “Brioche with Golden Raisin and Pecan Nuts

  1. I can just imagine how wonderful it would be to wake up to the smell of this deluxe version of Brioche baking in the oven. Perhaps I will dream of it tonight! I’m with Elaine… lazy??? Linda, I doubt very much that you could ever fall into the category of lazy! 🙂

  2. Pingback: Brioche with Golden Raisin and Pecan Nuts | homethoughtsfromabroad626

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