Wednesday, December 15, 2010

Brioche Love


Brioche with Tart Cherries and Candied Orange Peel

This recipe can also make a plain brioche. Just omit the cherries and orange and add one T. sugar.

Candied orange peel: see lavender sugar post (June) for candying technique. Peel of one large orange and the same amount of sugar and water as the lavender sugar recipe.


In a KitchenAid bowl:
2 t. dry yeast
1/2 c. warm (not hot) water
Let rest for 5 minutes.



Add:
3 1/2 c. AP flour
3 T. sugar
1 t. salt
1/8 t. nutmeg
5 eggs




Mix on low for ten minutes...


Until smooth.


Add:
8 oz. unsalted butter (cubed)
1 c. tart dried cherries
1/2 c. candied orange peel or 1 T. fresh orange zest


Mix smooth (about 2 minutes).


Put dough in a ziplock bag. Refrigerate dough for twelve hours (overnight).


Remove the dough from the bag. The dough will be very sticky. Flour your hands and form into a ball. Put the dough into a buttered and floured loaf pan, round or rectangle.


Let rise and come up to room temperature (about 30-40 minutes).
Egg wash and bake at 325 degrees for 50 minutes (or until 200 degrees internally).

1 comment:

  1. Yay! Brioche. Cinnamon rolls for Christmas morning!

    ReplyDelete