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.


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


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

Industry News & Opinion

Billerica Memorial High School in Billerica, Mass., is turning to a little friendly competition to get students excited for lunch, Wicked Local Billerica reports.

Throughout the month, the school is hosting a sandwich competiton between its principal and vice principals. Each contestant created a sandwich to be added to the lunch menu for one week, from which a winner will be chosen.

The competition was proposed by Director of School Nutrition April Laskey, who said she was surprised by how responsive people were to the idea.

Read the full story via billerica....

Industry News & Opinion

Just over 100 foodservice workers at Mayo Clinic in Rochester, Minn., have voted to join a branch of the Service Employees International Union, KIMT reports.

SEIU Healthcare Minnesota said that 89% of the ballots cast during last week’s election were in favor of unionizing.

The workers are employed by Sodexo, Mayo Clinic’s current foodservice vendor. The clinic recently announced plans to switch vendors to Morrison Healthcare Food Services, a move that has sparked backlash from workers and led to a lawsuit from the SEIU .

Read the full story via kimt.com .

Sponsored Content
pasta dish from NC State

From Barilla.

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

In fact, 57% of Gen Z consumers and 58% of millennials call pasta a “preferred food,”...

Industry News & Opinion

The Los Angeles Unified School District has lifted its ban on flavored milk in an effort to reduce food waste, the Los Angeles Times reports.

After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

One of the theories proposed is that students will be more likely to drink plain milk if they...

FSD Resources