400 g white flour and more for kneading
150 g sugar
200 ml milk
½ teaspoon natural vanilla extract
½ teaspoon salt
160 g melted butter
40-50 g raisins
25 g fresh baking yeast
1 tablespoon sugar
3-4 tablespoons milk
1 tablespoon flour
1 egg yolk and 1 tablespoon milk
Dissolve the yeast with the sugar, flour and milk (warm). Cover and let rise in a warm place.
In a deep bowl, whisk the eggs and sugar. Then stir in the vanilla, yeast, 80 g of the melted butter and the milk (200 ml, warm). Finally, gradually add the flour. Work the mixture with your hands making a soft dough. Keep kneading while adding 1 tablespoon of the remaining melted butter until the dough absorbs it completely. Do this until all the remaing butter is incorporated in the dough.
Cover the dough and let rest in a warm place for 1-2 hours. It is ready, when it doubles in volume. Then, knead it again adding some oil and the raisins. Then shape one large brioche or 2 medium sized. Place it in an ovenproof baking dish.
Brush the brioche with the egg yolk and sprinkle with powdered sugar. Let stand for a further 30 minutes.
Bake the Easter brioche at 180°C until golden and let cool on a wire rack before storing it for the Easter holiday or before serving it.