Raisin Brioche Dough

Brioche dough is very versatile. It makes lovely bread, cinnamon rolls, sticky buns, dinner rolls, dough nuts or other sweets. The bread can even be used for bread puddings and French toast.

Ingredients

5 lb. bread flour
11⁄3 oz. instant dry yeast
2 lb. eggs
16 oz. whole milk, at room temperature
8 oz. sugar
11⁄2 oz. salt
3 lb. butter, softened
1 lb. raisins
1 oz. ground cinnamon

Steps

1. Combine flour and yeast. Add eggs, milk, sugar, and salt; mix on low speed for 4 min.

2. With mixer running on med. speed, gradually add butter, scraping sides of bowl as needed. After butter is fully incorporated, mix on med. speed for 15 min., or until dough begins to pull away from sides of bowl. In the final minute, add raisins, and in the last 30 sec. add cinnamon to create a swirl.

3. Place dough on a sheet pan that has been lined with greased parchment paper. Cover tightly with plastic wrap and refrigerate overnight.

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources