Raisin brioches with blue poppy seeds

Ingredients for 1 servings:

• 250 g wheat flour, preferably type 550
• 100 ml whole milk
• 1 cube of fresh yeast, alternatively 2 sachets of dry yeast
• 1 bag of vanilla sugar
• 20 g sugar
• 15 g honey
• 1 pinch of salt
• 40 g butter, soft
• 1 egg(s)
• 1 tbsp olive oil
• 100 g raisins or sultanas
• e.g. rum, brown , or apple juice for the children’s version
• 2 tbsp, heaped blue poppy seeds, ground
• 1 egg yolk
• 2 tbsp whole milk
• 1 tbsp water
• n. B. Blue poppy seeds, ground, for sprinkling
• n. B. Butter for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 1 hour 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 2 hours 15 minutes

refined treat for coffee or just like that from Fiefhusen

The day before, place the raisins (or sultanas) in a sufficiently large lidded jar, pour brown rum (whisky works too!) over them until the raisins are completely covered. Now put the lid on and let it steep overnight. For the children’s version, treat the raisins in the same way, but pour over apple juice. The next day, warm the milk to about body temperature, stir in the vanilla sugar, sugar, and honey until everything has dissolved. Then finely crumble in the yeast and stir until the lumps have dissolved. This works great with a small frother like the one you use to froth milk for coffee. Now let the sweet yeast milk stand until the yeast is active and at least 2 cm of foam has formed on the surface. In the meantime, put the flour, salt, softened butter, olive oil, ground poppy seeds, and egg in a mixing bowl. Place the raisins in a fine sieve and let the rum/juice drain off (collect it!). Then add it to the mixing bowl with the milk and yeast mixture and mix everything thoroughly with a hand mixer or a stand mixer fitted with beaters until the dough starts to move away from the bottom of the bowl. If the dough is still too sticky, add flour a tablespoon at a time and stir in until the dough no longer sticks to the bottom of the bowl. Then cover and let the dough rest in a warm place for about an hour. This will make 16 small, manageable pastries. After it has risen, simply divide the dough into 4 equal pieces. Using floured hands, form each piece into 4 balls and place them on a greased baking sheet. Now preheat the oven to 200 degrees Celsius (top/bottom heat). Cover the formed brioches again with a cloth and let them rest in the kitchen for 15 minutes. Now beat the egg yolk with the milk and water until evenly distributed. This also works really well with a milk frother. Once the resting time is up and the oven is at the right temperature, use a pastry brush to coat the raisin brioches all over with the liquid. Tip: I like to sprinkle a little ground poppy seeds on top. Whole poppy seeds or granulated sugar also work. You can adapt this to your own taste. Now bake the brioches on the middle rack of the oven for 15 to 20 minutes until golden brown. The time can vary slightly depending on the oven, but be sure to check after 15 minutes. Then open the oven door slightly, turn the heat off completely, and let the brioches rest in the oven for a few more minutes. Our brioche taste wonderful with coffee or tea, for breakfast, at coffee time, or really any time. Enjoy warm with a touch of butter, plum jam, or Nutella… or gently torn and dipped in coffee. Tip: Add the homeopathic amount of rum drained from the raisins to a sweetened coffee, top with a dollop of whipped cream, and sip the “Pharisaeer” (that’s what the drink is called here on the coast) through the whipped cream. NEVER stir in the whipped cream!