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Mediterranean Brioche

Mediterranean Brioche Recipe A soft, fragrant brioche infused with orange blossom, rose water, mastic, mahlab, and cardamom, with bursts of sweet raisins. Ingredients: Flour: 375g (divided: 50g + 325g) you may add around 30 g if the dough is too sticky. Sugar: 75g (divided: 25g + 50g) Instant Dry Yeast: 1 tsp (about 3-4g) Milk: 100ml (warm, around 38°C/100°F) Cardamom Powder: 1 tsp Mahlab: 1 tsp Dried Raisins: ¾ cup (soaked and drained) Orange Blossom Water: 1 tbsp Rose Water: ½ tsp Mastic Powder: ¼ tsp (finely ground) Salt: ½ tsp Eggs: 3 medium-sized (room temperature) Butter: 120g (softened, cut into pieces) Instructions: Step 1: Prepare the Yeast Mixture 1. In a small bowl, mix 100ml warm milk, 25g sugar, 1 tsp yeast, and 50g flour until smooth. 2. Cover and let it sit for 30 minutes at room temperature, or refrigerate overnight for deeper flavor. Step 2: Mix the Dry Ingredients 1. In the bowl of a stand mixer, combine: 325g flour 50g sugar ½ tsp salt 1 tsp cardamom powder 1 tsp mahlab ¼ tsp ground mastic 2. Mix briefly with a spatula or on low speed to distribute the ingredients evenly. Step 3: Prep the Eggs 1. Crack 3 eggs into a small bowl and whisk gently. 2. This helps them incorporate smoothly into the dough. Step 4: Check the Yeast Mixture 1. After 30 minutes, the yeast mixture should be bubbly and active. 2. If it hasn’t bubbled, your yeast may be expired, or the milk was too hot or too cold. Step 5: Knead the Dough 1. Attach the bowl to your stand mixer with the dough hook. 2. Add the yeast mixture to the dry ingredients. 3. Pour in the orange blossom water and rose water. 4. Begin kneading on low speed, gradually adding the whisked eggs. 5. Knead for 7-8 minutes until the dough starts coming together. If kneading by hand, use a lightly floured surface and knead for 10-12 minutes. Step 6: Incorporate the Butter 1. With the mixer running on low, gradually add softened butter, one piece at a time. 2. Once all the butter is incorporated, increase speed to medium and knead for 10-15 minutes. The dough should be smooth, elastic, and slightly shiny. If it feels too sticky, let it rest for 5 minutes, then knead again. Total kneading time (including butter) is 20-30 minutes. Add the soaked and drained raisins. Step 7: First Rise 1. Transfer the dough to a lightly greased bowl. 2. Cover with plastic wrap or a damp towel. 3. Let it rise in a warm place for 1.5 to 2 hours, or until doubled in size. If your kitchen is cold, place it in the oven with just the light on. Step 8: Shape the Dough 1. Once the dough has risen, gently punch it down to release air. 2. Divide it into six equal portions. 3. Roll each portion into a smooth ball and arrange them in a greased baking pan or shape into a braided loaf. 4. Cover and let it proof for 45-60 minutes, until puffy. Step 9: Bake 1. Preheat the oven to 170°C (340°F). 2. Brush the dough with an egg wash (1 egg yolk + 1 tbsp milk) for a golden crust. 3. Bake for 30-35 minutes, or until golden brown and a skewer inserted comes out clean. Step 10: Cool & Serve 1. Let the brioche cool completely before slicing. 2. Serve warm with honey, jam, or butter.