Level: Scoolinary Team

That brioche braid looks amazing! It has such a beautiful shine,it’s like it got styled with gel for a big date.🥰

I really liked the trick you shared about soaking the raisins ahead of time; it’s one of those little details that can completely change the final result. Have you ever tried doing the same with other dried fruits, like cranberries or figs?

And great call on following Chef Bachour’s advice—those raisins didn’t just survive the oven, they came out like true supporting stars!

Thanks for sharing something so thoughtful and full of care and love.☺️

Level: Scoolinar

What a beautiful brioche, and what a fantastic tip! 😍 The Rotolo di lana looks absolutely perfect, and that method for soaking the raisins sounds like pure pastry magic. The way you’ve described how it transforms them into soft, aromatic little gems is so spot on. It really is the small details that make all the difference, and this is such a great example of elevating even the most humble ingredient. Those plump, fragrant raisins must add a whole new layer of richness to your creations. Thanks for sharing this little pastry secret—can’t wait to try it out myself! 👏🍇🍞

Level: Scoolinary Team

🧡 What a gorgeous Rotolo di lana — the layers, the shine, the texture… it’s like a pastry hug on a plate, Ksenia!
And we love that you’re bringing Chef @antonio.bachourʼs advice into your own creations. Soaking raisins in syrup, rum, and vanilla may seem like a small touch, but as you beautifully said — pastry is all about the details.
The fact that you now treat raisins “royally” in all your recipes says so much about your care and craft.
Thanks for sharing this stunning bake — and for inspiring us to look closer, and treat every ingredient with love.
Don’t forget to tag @scoolinary_en & @antonio.bachour so we can reshare this beauty! 🙌