Giant Raisin rolls…with a Brioche dough this time!

Aren’t you tempted by the softness and the smell of a brioche in the morning? Well that’s one of my favourite things for breakfast. But then I also love a mini “Pain au Raisin” or Schneik as we call them in Morocco..

These ‘Brioched” raisin rolls are waaaay easier than the levened puff pastry dough used usually to make the classic “shneiks” or “pains au raisins” that we usually find in Europe and Morocco..So I get 2 in one with less butter.

The only twist added to these giant charming pieces is a zest of orange or 2 (the size would be another twist if you think this criteria is valid). Adding almond powder to the Crème pâtissière (*) is not a standard but it’s usually a good baker’s touch..try it and you will feel the difference.

Makes 14 Brioche-schneiks 
Preparation: 20 min/ Resting time: 1h + 6h min + 1h30
Baking time: 20 min

Brioche dough
– 600g all purpose flour
– 4 to 5 eggs (depending on their size)
– 100ml lukewarm milk
– 1 tsp of salt
– 1 ½ tbsp dry yeast or double for fresh yeast
– 40g caster sugar
– 250g butter at room temperature
– 1 orange zest
Filling/Crème pâtissière (*)
–  250ml milk,
– 3 egg yolks
– 50g caster sugar
– 20g flour
– 60g almond powder
– 1/2 vanilla pod
– 1 cup of dry raisins (soaked in orange blossom water)
– 2 tbsp light/dark brown sugar (optional)

1 egg yolk + 1 spoon of milk


Brioche dough

First of all, a KitchenAid or equivalent will be a good helper in this recipe due to the nature of the dough..

Place the sifted flour in a mixing bowl, add salt, sugar and mix.

Add the yeast and milk (if you are using the fresh yeast, dilute it in lukewarm milk and leave it for 10 min max to bubble).

Combine all and start adding the eggs one at a time while kneading.
Knead for around 10 min, at a very low speed in the beginning, then at high speed. the dough should be sticking to the sides of the bowl.
Start adding cubes of butter one after the other because we need the dough to absorb them progressively but surely. Add the zest.
Set aside and let the dough rise until it doubles (about an hour depending on your room temperature).
Punch the dough by hand to get rid of air bubbles then place it in a fridge for at least 6 hours to develop the flavors (but not more than 24h).

Remove the brioche from the fridge and roll it on a floured surface to form a rectangle, 1 cm thick.
Spread the Crème pâtissière (*) on top (leave 3 cm from both long sides plain).

Sprinkle soaked raisins, some light brown sugar if you fancy it.

Roll dough gently. Start cutting this long shaped tube every 3 cm and place on a baking sheet covered with a parchment paper. Flatten the rolls with your fingers, to get 1 cm thickness and not more.

Set aside to rise and double (about 1 h).
Brush with eggwash, sprinkle with almonds flakes or brown sugar (optional)and bake at 200 degres C for about 20 min.

Glaze it with melted glucose, apricot marmelade, lemon fondant, or just sprinkle icing sugar..It’s all up to you…

Actually you may shape this dough the way you want…..

(*) Crème pâtissière
Bring the milk to a boil with the 1/2 vanilla pod. In the process, cut the pod lenghtwise and take the vanilla beans with the tip of the knife, stir them in the milk.
Cream eggs and sugar. Add flour and almond powder.
Add the milk slowly to avoid “cooking” the egg yolks…Put back on a medium heat and keep stirring until set. Keep aside to cool down.

2 thoughts on “Giant Raisin rolls…with a Brioche dough this time!

  1. Anonymous

    I just happened to visit your blog. I luv to try out this recipe. I need your advice as I have a 3 days old starter made with one cup of apple water and one cup of bread flour in the fridge. Can I use it to make the above bread and how do I adjust the recipe?Many thanks.


  2. Hi there! Thanks for your sweet words.Oh! I have no idea how to work it out with a starter but yours sounds promising. That would be interesting to see how it will come out with an apple flavoured starter. Brilliant!


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