Summary

Ingredients

• 250 g wheat flour, preferably type 550
• 100 ml whole milk
• 1 cube fresh yeast, alternatively 2 bags dry yeast
• 1 bag vanilla sugar
• 20 g suar
• 15 g honey
• 1 pinch (s) salt
• 40 g butter, soft
• 1 egg (s)
• 1 tablespoon olive oil
• 100 g raisins, or sultanas
• Rum, brown, or apple juice for the children`s version
• 2 tablespoon, heaped blue poppy seeds, ground

For painting:

• 1 egg yolk
• 2 tablespoon whole milk
• 1 tablespoon water
• Blue poppies, ground, for sprinkling
• Butter for the mold

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Instructions

1. The day before, put the raisins (or sultanas) in a sufficiently large lid and pour brown rum (whiskey is also possible!) Until the raisins are completely covered. Now put the lid on and let it sit overnight. For the children`s version, treat the raisins in the same way, but pour apple juice over them.
2. The next day, warm the milk to around body temperature, stir the vanilla sugar, sugar and honey into the milk until everything has dissolved. Then crumble the yeast finely and stir until the lumps have dissolved. It works great with such a small frother that you can also use to froth milk for coffee. Now let the sweet yeast milk stand until the yeast becomes active and at least 2 cm of foam has formed on the surface.
3. In the meantime, put the flour, salt, softened butter, olive oil, ground blue poppy seeds and egg in a mixing bowl. Put the raisins in a fine sieve and let the rum / juice drain (collect!). Then add the milk-yeast mixture to the mixing bowl and stir everything thoroughly with the hand mixer or the food processor with stirring sticks until the dough loosens from the bottom of the bowl. If the dough is still too sticky, add a tablespoon of flour and stir in until the dough no longer sticks to the bottom of the bowl. Then cover the dough and let it rest warm for about an hour.
4. The amount of dough is enough for 16 small, manageable pieces. After rising, simply divide the dough into 4 equal pieces. Shape each of the pieces into 4 balls with floured hands and place on a greased baking sheet. Now preheat the oven to 200 degrees top / bottom heat.
5. Cover the formed brioches again with a cloth and let rest in the kitchen for 15 minutes.
6. Now whip the egg yolks with the milk and water evenly. That works really well with the milk frother.
7. When the resting time has expired and the oven is at the right temperature, brush the raisin brioches with the liquid all around with a pastry brush. Tip: I like to sprinkle a little ground blue poppy on top. Whole poppy seeds or granulated sugar can also be used. Everyone can change that for themselves.
8. Now bake the brioches on the middle rack of the oven for 15 to 20 minutes until golden brown. The time may vary depending on the oven. But after 15 minutes, be sure to check it out first. Then open the oven door a little, turn off the heat completely and let the brioches rest in the oven for a few minutes.
9. Our brioche tastes wonderful with coffee or tea, for breakfast, at coffee time or almost always. Still warm with a touch of butter or plum jam or Nutella or gently torn and dipped into the coffee.
10. Tip:
11. Pour the drained rum from the raisins in a homeopathic dosage into a sugared coffee and a hood of whipped cream and sip the Pharisee (that`s the name of the drink here on the coast) through the whipped cream. NEVER stir in the whipped cream!