Cinnamon Orange Raisin Brioche

Instructions

1. In the bowl of a stand mixer, combine the flour, sugar, yeast, salt, and ground cinnamon over low speed with the paddle attachment in place. Add the eggs, orange zest, and milk and mix just until a dough starts to form. There may still be some unmixed egg - this is OK.
2. Remove the paddle attachment and swap in the hook attachment. Knead the dough on medium speed for 2 minutes. It should be firm and have pulled away from the sides of the bowl by the time you're done.
3. Now, with the mixer on medium-low speed, add in half of the butter slices. Continue to knead for 2 minutes. Stop the mixer and use a rubber spatula to somewhat fold the dough over the unmixed butter, trying to incorporate the butter into the dough as best as you can. Turn the mixer back onto medium-low speed and add the rest of the butter. Continue to mix for another 4 minutes. Stop the mixer and use your rubber spatula to stir the raisins into the dough.
4. Turn the dough out onto a very lightly floured board. Fold the dough in towards the center at 12, 3, 6, and 9 o'clock. Place the dough in a large bowl. Cover the bowl with plastic wrap. Turn on your oven’s warm/hold setting for 30 seconds, then turn the oven off and place the dough in the oven. Let the dough rise in this warm, draft-free place for approximately 1 1/2 hours, or until the dough has almost doubled in size.
5. Gently take the dough out and place it back on your lightly floured board. Again fold the dough in towards the center at 12, 3, 6, and 9 o'clock. Place the dough back in the bowl and cover with plastic wrap. Either refrigerate overnight for best flavor, or let it rise for another hour in the oven until it's doubled in size. If refrigerating, see notes below.
6. Very gently, turn your dough out onto your lightly floured board, trying to be delicate and light handed with the dough. Slightly stretch the dough so that it's in a rectangular oval shape rather than a circle shape. Cut the dough into 8 equal pieces using either a bench scraper or sharp knife. Take each piece of dough and fold the dough in towards the center like you had previously done (12, 3, 6, and 9 o'clock) to create a rounded ball shape.
7. Place the smooth-side of the dough balls facing up into a greased 1 lb. loaf pan, creating 2 columns or 4 rows of dough balls. Cover the loaf pan with a light kitchen towel and let the dough proof for another 40 minutes to 1 hour. It's finished proofing when you can gently press down on the top of the dough with your finger and find the dough immediately springs back.
8. Once proofed, lightly brush the top of the dough with a beaten egg. Bake the brioche at 375°F for approximately 25 minutes, until deep golden brown. You can also check the internal temperature of the bread to make sure it reads 190°F. To enjoy, let the brioche come to room temperature or until it's just slightly warm for best flavor and texture.