Marmalade and raisin brioche - much better than a certain pie

Even though I wasn’t happy with the winner of “The Great British Bake Off” I did have lots of fun watching the show – therefore, after Tania and Ana told me about the American version of the show I watched the first episode (which was focused on pies) and now I don’t feel like watching it anymore. :S

Mary Berry is not in the show, the host is annoying and the contestants aren’t interesting at all. And after a pie made with peanut butter, chocolate and BACON ranked so well among the other pies I thought I should quit the show - if not wanting bacon mixed with chocolate makes me a conservative person so be it. I found that pie really disgusting, but Paul Hollywood adored it – I prefer something more normal and, to me, far tastier: his wonderful brioche, the one I have made several times already, this time filled with marmalade and raisins.

Marmalade and raisin brioche
slightly adapted from the excellent How to Bake (I bought mine here)

Brioche:
500g strong white bread flour + extra for dusting (I used all purpose flour)
½ teaspoon table salt
½ cup (100g) granulated sugar
10g dried yeast
140ml whole milk, warm
5 large eggs
250g unsalted butter, very soft

Filling:
200g marmalade
½ cup golden raisins

Put the flour into the bowl of a mixer fitted with a dough hook. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the milk and eggs and mix on a slow speed for 2 minutes, then on a medium speed for a further 6–8 minutes, until you have a soft, glossy, elastic dough. Add the softened butter and continue to mix for a further 4–5 minutes, scraping down the bowl periodically to ensure that the butter is thoroughly incorporated. The dough should be very soft. Cover the bowl with plastic wrap and refrigerate overnight or for at least 7 hours, until it is firm and you are able to shape it.
Butter a 20x30cm (8x12in) baking pan.
Take your brioche dough from the fridge and transfer to a lightly floured surface. Knead 3-4 four times, then roll it out onto a 35x20cm (14x8in) rectangle. Spread the marmalade evenly on top of the dough and sprinkle the raisins on top. Roll it like a cylinder, beginning with the longer side. Cut into 9 slices then arrange them about 2.5cm (1in) apart onto the prepared pan. Cover with a clean kitchen towel and leave to prove for about 1 hour.
Preheat the oven to 190°C/375°F.
When the brioche is proved, bake for 20-25 minutes or until brioche is golden brown. Serve warm or at room temperature.

Makes 9