Holiday Brioches

 

Ingredients:

1

Pkg

Dry yeast

Cup

Warm water (105-115)

Cup

Butter or margarine, softened

Cup

Sugar

1

Tsp

Salt

4

Cups

All-purpose flour

Cup

Milk

4

 

Eggs

Cup

Dried cranberries or cherries

Cup

Raisins

Cup

Candied orange peel or citron, chopped

1

Tbl

Sugar

Directions:

Soften yeast in the warm water. In a mixing bowl beat the butter or margarine, cup sugar, and salt until fluffy. Add 1 cup of the flour and the milk to the sugar mixture. Separate one of the eggs. Add the yolk and 3 whole eggs to the beaten mixture (chill remaining egg white.) Add softened yeast to the flour mixture and beat well. Stir in cranberries or cherries, the candied orange peel or citron and the raisins. Stir in remaining flour. Place in a greased bowl. Cover; let rise in a warm place until double (about 2 hours), then refrigerate dough for 6 hours. (or omit the 2 hour rise time and refrigerate dough overnight.)

Stir dough. Turn out onto a floured surface. Divide dough into 4 equal portions. Set one portion aside. Divide remaining three portions into 8 pieces each. Roll into balls. Place into well-greased muffin cups. Divide the remaining dough into 24 pieces, shape into small balls. With thumb make an indentation in middle of each large ball. Press a small into each indentation. Combine reserved egg white and 1 tablespoon of sugar. Brush over rolls. Cover; let rise in a warm place until nearly double (about 45 minutes). Bake in a 375 degree oven for 15 minutes or until golden brown. Remove from pans; cool on wire racks.

 

Yields

24 brioches

 

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