Butter brioches with cinnamon

Beat the yeast with 1 tablespoon of the sugar through the warm milk and let alone until air bubbles are formed.

Mix the rest of the sugar with 300 grams of flour, the cinnamon and the egg in a large bowl with the dough hooks of the mixer.

Pour the milk with dissolved yeast while beating. Add 125 grams of butter in parts and finally a pinch of salt.

Let the dough rise until it has doubled in volume.

Place the dough on a floured surface and knead to press out the air. Mix in the raisins.

Spread the sticky dough over the baking dishes, cover with foil and let rise again for 45 minutes.

In the meantime, preheat the oven to 180ºC.

Fry the brioches in the oven for about 20 minutes until golden brown and done.

Brush with the rest of the soft butter and let the brioches cool in the dishes.