Christmas Brioche

1 package regular or quick-acting active dry yeast

½ cup warm water (105° to 115°)

2 tablespoons sugar

½ teaspoon salt

5 eggs

1 egg white

¾ cup (1½ sticks) margarine or butter, softened

3½ cups all-purpose flour

½ cup chopped nuts

1 cup mixed chopped candied fruit

1 egg yolk

1 tablespoon water

2 tablespoons apricot Jam

2 teaspoons water

Dissolve yeast in warm water in large bowl. Add sugar, salt, 5 eggs, the egg white, margarine and 2 cups of the flour. Beat on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 10 minutes, scraping bowl occasionally. Stir in remaining flour, the nuts and candied fruit until batter is smooth. Scrape dough from side of bowl. Cover with plastic wrap and let rise in warm place about 1 hour or until double. (Dough is ready if indentation remains when touched.)

Stir down dough by beating about 25 strokes. Cover bowl tightly with plastic wrap and refrigerate at least 8 hours.

Grease two 4-cup brioche pans or two 1½-quart ovenproof bowls. Stir down dough. (Dough will be very soft and slightly sticky.) Divide dough in half; refrigerate one half. Shape one-fourth of the remaining dough into a cone shape, using lightly floured hands. Shape remaining three-fourths dough into flattened round, about 3½ inches in diameter.

Place flattened round in 1 pan, patting to fit. Make indentation, about 2 inches in diameter and 1½ inches deep, in center of dough. Place cone-shaped dough, pointed side down, in indentation. Repeat with refrigerated dough. Cover and let rise in warm place about 1½ hours or until double.

Heat oven to 375°. Beat egg yolk and 1 tablespoon water slightly; brush over top of dough. (Do not allow egg yolk mixture to accumulate around edges of pans.) Bake 35 to 40 minutes or until golden brown. Immediately remove from pans. Mix apricot jam and 2 teaspoons water; brush over hot loaves. 2 loaves (12 slices each).

CLASSIC BRIOCHE: Omit nuts, candied fruit, apricot jam and 2 teaspoons water.

INDIVIDUAL BRIOCHES: Grease 24 brioche pans or medium muffin cups, 2½ X 1¼ inches. After stirring down chilled dough, divide in half; refrigerate one half. Shape remaining half dough into roll, about 7½ inches long. Cut into 15 slices, each about ½ inch thick.

Working quickly with floured hands (dough will be very soft and slightly sticky), shape 12 of the Slices into balls; place in pans or muffin cups. Flatten and make a deep indentation in center of each ball with thumb. Cut each of the remaining 3 slices into 4 equal parts; shape each part into ball. Place 1 ball in each indentation. Repeat with refrigerated dough. Cover and let rise in warm place about 40 minutes or until double.

Heat oven to 375°. Beat egg yolk and 1 tablespoon water slightly; brush over top of dough. (Do not allow egg yolk mixture to accumulate around edges of pans.) Bake 15 to 20 minutes or until golden brown. Immediately remove from pans. 2 dozen individual brioches.

 

It is a quote. Betty Crocker’s New Christmas Cookbook 1993