cinnamon brioche bread

Preparation

1. Put the milk, butter, yeast and sugar in the glass. We program 3 minutes, 37º, speed 2.

2. Add the flour and the egg. We program 3 minutes, spike speed.

3. We put a little flour on the counter and pour the dough on it. We compact it with our hands and form a ball. 

4. We put our ball of dough in a bowl. Cover with film and let it rise for a few  three hours, until we see that the dough has doubled its volume.

5. When this happens we put the raisins to soak (we will put them in a small bowl with water). 

6. Place the dough back on the countertop and, with a rolling pin, spread it out to form a rectangle of approximately 30 x 50 centimeters.

7. We distribute the butter on the surface (so that it spreads well I have heated it before for 30 seconds in the microwave).

8. We also distribute sugar and cinnamon.

9. We now add our raisins all over the surface (without the liquid).

10. We form a roll starting from the longest side. We leave the joint in contact with the countertop, at the bottom.

11. With a knife we ​​make a central cut along the entire length of our ruolo. We intertwine those two portions leaving the open part facing upwards.

12. We let it rise for about an hour.

13. When our brioche has grown we paint it with a little egg.

14. Moisten a couple of tablespoons of sugar and sprinkle this moistened sugar and also unmoistened white sugar on the surface.

15. Bake at 180º for 20-30 minutes or until our brioche is golden.