recipe adapted from 500 recipes
1 packet of active dry yeast (about 1/2 tbsp)
1/2 cup warm water
1 tsp sugar
2 1/2 cups whole wheat pastry flour
1 tsp ground cinnamon
4 eggs
1/4 cup sugar
pinch of salt
1/2 cup butter, softened
1/2 cup raisins
1/2 cup milk chocolate chips
1 beaten egg
Combine the yeast, water, and the tsp of sugar in a large bowl. Stir well and leave in a warm place for 10 minutes. Stir in 1/2 cup of the flour until the mixture is a smooth paste. Beat the eggs and add them to the yeast mixture. Add the sugar and salt. Stir in the remaining flour and cinnamon until dough is soft and slightly sticky. Cover with plastic wrap and set in a warm place for 45 minutes or until doubled in size. Preheat oven to 400 degrees. Grease 14 mini brioche or muffin cups. Beat in the butter, raisins and chocolate chips. Fill cups 1/2 way. Set in a warm place to rise for about 20 minutes, until the dough has risen to about 2/3 each cup.
Brush brioche with a little of the beaten egg and bake for 16-18 minutes. Cool in cups for 5 minutes, remove and cool on a wire rack. Store for up to 2 days.
