Recipe: Rum-Raisin-Almond Brioche

Course Desserts

Ingredients in this Recipe

Almond paste 100 g / 3.52 oz / 1/2 cup / 26.3%
Bread flour 165 g /5.82 oz / 1 1⁄3 cups / 100%
Chocolate Glaze 1 batch / 1 batch / 1 batch / n/a
Dark raisins 250 g / 8.81 oz / 2 cups / 65.7%
Dark rum 100 g / 3.52 oz / 1/2 cup / n/a
eggs" itemprop="name">eggs, whole 100 g / 3.52 oz / 2 eggs" itemprop="name">eggs / 26.3%
Granulated sugar 100 g / 3.52 oz / 1/2 cup / 26.3%
Instant yeast, preferably osmotolerant Pinch / Pinch / Pinch / n/a
Lemon zest 1 lemon / 1 lemon / 1 lemon / n/a
Powdered sugar, for topping As needed / As needed / As needed / n/a
Salt 11 g / 0.38 oz / 2 tsp / 2.8%
Simple Syrup 50 g / 1.76 oz / ¼ cup / n/a
Unsalted butter 252 g / 8.84 oz / 1 cup + 2 tbsp / 66.3%
Vanilla extract 16 g / 0.56 oz / 4 tsp / 4.2%
Whole milk 165 g / 5.82 oz / 2⁄3 cup / 100%

See Full Recipe at The Kitchn