Raisin rolls brioche

Simple and super easy Raisin/choc chips rolls brioche

Ingredients :

4 cups all-purpose flour

1/3 cup granulated sugar

4-1/2 active dry yeast

2 tsp salt

4 large eggs, at room temperature

1/2 cup milk, at room temperature

1 cup unsalted butter, cut into 16 pieces, slightly softened

2 large eggs and 1 large egg yolk for the egg wash

 Methods:

-          In the mixer bowl, add all the dry ingredients mixed for on low .
-          Add on all the wet ingredients except butter and mixed for 3min on slow
-          After 3min, speed up for 5min to develop the gluten
-          Turn down the speed and add in the butter while your mixer is still on
-          Mixed it for about 10min to incorporate
-          Oil a bowl and transfer the dough to the bowl, let it fermented for 1 hour
-          Deflate by punching a bit and store in a fridge overnight
-          Take out and cut to a small pieces and roll to a size that you want
-          Spread out raisin or choc chip and roll it and cut to pieces (same as cinnamon rolls)
-          Line on a tray and let it double in size for at least an hour
-          Prepare the egg wash  
-          Bake on 180c for about 20min