Austrian Royal Brioche with Raisins
Dissolve the yeast and sugar in warm water.
Melt the butter and let cool slightly.
Place the flour, eggs, salt, yeast, and melted butter in a bowl and knead with the dough hook of a hand or stand mixer. Cover and put in a warm place for about 1 hour.
Then, on a lightly floured surface, knead in the raisins. Form into a long roll, cut into 20 pieces, half larger and equally sized and half smaller and equally sized. Roll each piece into a ball.
Place the large balls in the cupcake papers, in the middle make a well, and brush with beaten egg white. Put in the small balls and brush the entire brioches with the remaining beaten egg yolk. Let rest at room temperature for 15 minutes. Bake in a preheated oven at 220° C (approximately 425° F) on the second shelf from the bottom for 15 to 20 minutes. Remove from the oven. Set on a wire rack to cool slightly.