Recipe: Make-Ahead Raisin Brioche (rolls using golden raisins, food processor)

MAKE-AHEAD RAISIN BRIOCHE

"Make the dough for these festive rolls the night before. then serve them warm for Christmas dinner."

1 package active dry yeast
3 tablespoons warm water (105 to 115 degrees F)
2 teaspoons plus 1/2 cup sugar, divided use
3 1/2 cups Gold Medal all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter or margarine, cut up*
1/3 cup milk
3 eggs
1 1/2 cups golden raisins
1 egg white, beaten (for brushing tops before baking)

TO PREPARE THE DOUGH:
Mix yeast, water and 2 teaspoons sugar in small bowl; set aside.

Place flour, the remaining 1/2 cup sugar, the cinnamon and salt in food processor. Cover and process until mixed. Add margarine. Cover and process until well blended.

Beat milk and 3 eggs into yeast mixture. Slowly add yeast mixture to flour mixture, processing until well blended.

Stir raisins into dough. (Dough will be sticky.)

Turn dough onto generously floured surface; gently roll in flour to coat. Knead about 1 minute, adding more flour if necessary, until dough is smooth. Place in greased bowl, turning to coat all sides. Cover tightly and let rise in warm place 40 minutes.

TO SHAPE THE ROLLS:
Grease 12 large muffin cups, 3 1/2 x 1 1/2 inches.

Punch dough down. Shape dough by about 1/4 cupfuls to make 12 balls. Place each ball in muffin cup. Shape remaining dough by about 1 tablespoonful to make 12 smaller balls. Place small ball on top of each large ball. Cover and refrigerate 8 hours or overnight.

TO BAKE:
Remove rolls from refrigerator. Let rise in warm place 40 to 45 minutes or until almost double in size.

Meanwhile, heat oven to 350 degrees F.

Brush rolls with beaten egg white. Bake 22 to 26 minutes or until golden brown.

*Tub margarine is not recommended.

Makes 1 dozen brioche
From: Recipelink.com
Source: Recipe booklet: Glorious Holidays, Betty Crocker Creative Recipes No. 75, December 1992