What makes this bread so amazing is it’s rich raisin and nut filling, and since it makes two generous loaves there’s LOTS to go around! Without the recipe for our brioche, a steadfast and (if you will) sacred part of our Christmas tradition would be gone!
Why I love this recipe
This is one of our traditional, must-make-every-year holiday breads
Assembly and Baking
Don't be tempted to use anything other than heavy cream in the filling, it won't set up. Any combination of nuts can be used in the filling!
Dissolve yeast in sugar and water, let stand 10 minutes.
Scald milk, then add sugar, butter and salt. Cool to lukewarm.
Stir foamy yeast mixture well and add to the milk.
Beat in half the flour, add eggs and beat to incorporate.
Add the remaining flour and mix until smooth and elastic dough forms.
Knead 10 minutes.
Place in a greased bowl, cover and let rise one hour or until doubled.
Mix all ingredients until well combined, set aside.
Punch risen dough down and divide in half.
Roll each half to an 8” x 20” rectangle.
Spread filling on the dough rectangles and roll up lengthwise, pinching seam.
Curve rolls and place in two greased 10” springform pans.
Cover and let rise 50 minutes.
Heat the oven to 375ºF.
Brush each loaf with the egg white mixture and sprinkle with sugar and almonds.
Bake 30-35 minutes.
Cool completely in pans.