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).