Classic Belgian Coffee Pastries ‘Koffiekoeken’: Raisin Brioche Recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining richness.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a budget-friendly option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness, while brown sugar is often less expensive.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative, while egg substitutes can be cheaper.

Weigh out 125 g of dark raisins and soak them in a splash of golden rum.

Prepare the pastry cream by taking 2 egg yolks and adding half of 100 g of sugar, whisking immediately until pale white.

Whisk in 50 g of vanilla pudding powder and add a splash of 500 g of milk to thin it out.

In a pot, add the remaining sugar and milk, bringing it to a boil.

Transfer about half of the hot milk to the egg mixture to temper the yolks, then return everything to the pot and boil for 1 minute to thicken.

Transfer the cream to a tray to cool, covering it with plastic film pressed directly onto the surface.

Weigh out 80 g of water and 13 g of sugar, warming it in the microwave until lukewarm, then add 5 g of dry yeast and set aside to activate.

In the bowl of a stand mixer, weigh 250 g of flour and 5 g of salt, mixing briefly.

Add 1 whole egg and the water and yeast mixture, then add 50 g of room temperature margarine when the dough starts to form.

Knead the dough for about 10 minutes until smooth, then remove from the bowl and knead by hand for another minute before letting it rest for 15 minutes under a towel.

Sprinkle flour on the work surface and roll out the dough into a large square.

Loosen the cooled pastry cream with a fork and spread a thin layer over the dough, leaving about 5 cm of the top uncovered.

Add the drained soaked raisins and roll up the dough.

Cut the rolled dough into slices about 2.5 cm thick and transfer them standing up into a baking sheet lined with parchment paper.

Prepare an egg wash using 1 egg yolk and a splash of water, brushing it onto the rolls.

Let the rolls rest for 30 minutes to proof.

Bake in a preheated oven at 220C (430F) for about 15 minutes.

Remove from the oven and melt some apricot jam with a splash of water, brushing it onto the raisin brioche for a glossy finish.

Melt some fondant with a little bit of water over low heat and drizzle it over the brioche.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens