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1
In a small bowl, dilute the yeast in the lukewarm milk with sugar.
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2
Set aside for about 10 minutes.
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3
In the food processor bowl, add the flour, a pinch of salt, raisins, egg, and butter cut into small pieces.
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4
Mix in the food processor for about 5 minutes until the dough forms a ball and no longer sticks to the bowl.
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5
The dough should be elastic and smooth.
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6
Remove the dough from the food processor bowl and knead by hand for a few minutes on a floured surface.
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7
Place the dough in a bowl and cover with a cloth. Let rise in a warm place for about 1 1/2 hours, until it doubles in volume.
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8
Punch the dough to release the air and roll it out to form rectangle.
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9
Roll up the dough like a yule log.
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10
Cut the roll lengthwise into three pieces, braid the sections of the dough together, and close the brioche.
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11
Put the dough on a silicone mat or a baking tray lined with parchment paper and let rise at room temperature for at least 30 minutes.
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12
Preheat oven to 350 F.
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13
Melt butter and mix it with sugar and cinnamon.
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14
Brush the dough braid with cinnamon glaze and bake for 20 to 25 minutes.
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15
Remove from oven, let cool, and sprinkle with powdered sugar.
