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Rum and raisin brioche loaf

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  • Vegetarian
  • Seafood free
  • Shellfish free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free

This rum and raisin brioche tastes even better than it looks! Have a go at making it for a sweet and comforting treat.

  • Serves8
  • Cook time50 minutes
  • Prep time10 minutes, + cooling & 1 hour 35 mins standing time
Rum and raisin brioche loaf

Ingredients

  • 1/4 cup (60ml) warm milk
  • 1/4 cup (60ml) warm water
  • 2 tsp (1 sachet/7g) dried yeast
  • 1/4 cup (55g) caster sugar
  • 2 cups (300g) plain flour
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 Coles Australian Free Range Egg
  • 1 Coles Australian Free Range Egg yolk
  • 75g butter, chopped

Filling

  • 1/2 cup (75g) raisins
  • 1/2 cup (125ml) dark rum or orange juice
  • 100g butter, softened
  • 1/2 cup (110g) brown sugar
  • 2 tsp ground cinnamon

Sugar syrup

  • 1/4 cup (55g) caster sugar
  • 1/4 cup (60ml) dark rum or orange juice

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine the milk, water, yeast and 1 tsp sugar in a small bowl. Set aside for 5 mins or until frothy.
  2. Step 2

    Combine flour, salt, cinnamon and remaining sugar in a large bowl. Make a well in the centre. Add yeast mixture, egg and egg yolk and stir to combine. Turn the dough onto a lightly floured surface and knead until smooth. Add 1 piece of butter. Knead to combine. Continue adding butter, 1 piece at a time, kneading well after each addition. Place dough in a large greased bowl. Loosely cover and place in a warm, draught-free place for 1 hour or until the dough doubles in size.
  3. Step 3

    To make the filling, combine raisins and rum or orange juice in a saucepan over low heat. Cook for 2-3 mins or until heated through. Set aside to cool. Use an electric mixer to beat butter, sugar and cinnamon in a bowl until combined.
  4. Step 4

    Grease a 10cm x 24cm (base measurement) loaf pan. Line base and 2 long sides with baking paper. Turn the dough onto a lightly floured surface. Use a rolling pin to roll out to a 30cm x 40cm rectangle. Spread with cinnamon mixture. Sprinkle with raisins. Starting from 1 long end, roll dough to form a log.
  5. Step 5

    Preheat oven to 180°C. Use a large sharp knife to cut the dough in half lengthways to expose the layers. Carefully twist the 2 halves together to create a loaf. Place dough in prepared pan. Loosely cover and set aside in a warm draught-free place for 30 mins or until dough rises slightly.
  6. Step 6

    Bake the loaf for 35-40 mins or until a skewer inserted in the centre comes out clean.
  7. Step 7

    To make sugar syrup, combine sugar, rum or orange juice and 1/4 cup (60ml) water in a saucepan over low heat. Cook, stirring, for 1 min or until sugar dissolves. Increase heat to high. Bring to the boil. Cook for 2 mins or until syrup thickens.
  8. Step 8

    Pour hot syrup over the warm loaf. Serve warm or at room temperature.

Nutrition Information

Per Serve

Energy: 2020kJ/483 Cals (23%)

Protein: 6g (12%)

Fat: 20g (29%)

Sat fat: 12g (50%)

Carb: 62g (20%)

Sugar: 35g (39%)

Fibre: 2g (7%)

Sodium: 304mg (15%)

Rum and raisin brioche loaf

Rum and raisin brioche loaf
  • Serves8
  • Cook time50 minutes
  • Prep time10 minutes, + cooling & 1 hour 35 mins standing time
Ingredients
  • 1/4 cup (60ml) warm milk
  • 1/4 cup (60ml) warm water
  • 2 tsp (1 sachet/7g) dried yeast
  • 1/4 cup (55g) caster sugar
  • 2 cups (300g) plain flour
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 Coles Australian Free Range Egg
  • 1 Coles Australian Free Range Egg yolk
  • 75g butter, chopped

Filling

  • 1/2 cup (75g) raisins
  • 1/2 cup (125ml) dark rum or orange juice
  • 100g butter, softened
  • 1/2 cup (110g) brown sugar
  • 2 tsp ground cinnamon

Sugar syrup

  • 1/4 cup (55g) caster sugar
  • 1/4 cup (60ml) dark rum or orange juice
    Description

    This rum and raisin brioche tastes even better than it looks! Have a go at making it for a sweet and comforting treat.

    Method
    1. Step 1

      Combine the milk, water, yeast and 1 tsp sugar in a small bowl. Set aside for 5 mins or until frothy.
    2. Step 2

      Combine flour, salt, cinnamon and remaining sugar in a large bowl. Make a well in the centre. Add yeast mixture, egg and egg yolk and stir to combine. Turn the dough onto a lightly floured surface and knead until smooth. Add 1 piece of butter. Knead to combine. Continue adding butter, 1 piece at a time, kneading well after each addition. Place dough in a large greased bowl. Loosely cover and place in a warm, draught-free place for 1 hour or until the dough doubles in size.
    3. Step 3

      To make the filling, combine raisins and rum or orange juice in a saucepan over low heat. Cook for 2-3 mins or until heated through. Set aside to cool. Use an electric mixer to beat butter, sugar and cinnamon in a bowl until combined.
    4. Step 4

      Grease a 10cm x 24cm (base measurement) loaf pan. Line base and 2 long sides with baking paper. Turn the dough onto a lightly floured surface. Use a rolling pin to roll out to a 30cm x 40cm rectangle. Spread with cinnamon mixture. Sprinkle with raisins. Starting from 1 long end, roll dough to form a log.
    5. Step 5

      Preheat oven to 180°C. Use a large sharp knife to cut the dough in half lengthways to expose the layers. Carefully twist the 2 halves together to create a loaf. Place dough in prepared pan. Loosely cover and set aside in a warm draught-free place for 30 mins or until dough rises slightly.
    6. Step 6

      Bake the loaf for 35-40 mins or until a skewer inserted in the centre comes out clean.
    7. Step 7

      To make sugar syrup, combine sugar, rum or orange juice and 1/4 cup (60ml) water in a saucepan over low heat. Cook, stirring, for 1 min or until sugar dissolves. Increase heat to high. Bring to the boil. Cook for 2 mins or until syrup thickens.
    8. Step 8

      Pour hot syrup over the warm loaf. Serve warm or at room temperature.