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Christmas Brioche Recipe
|Yeast||1 Tablespoon (Active Dry Or Compressed, 1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (Lukewarm For Compressed Yeast)|
|Soft butter||1⁄4 Pound (1/2 Cup)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Grated orange peel||2 Tablespoon|
|Milk||1⁄2 Cup (8 tbs), scalded and cooled|
|Regular all purpose flour||5 1⁄4 Cup (84 tbs), unsifted|
|Egg white||1 , beaten|
Serving size: Complete recipe
Calories 4230 Calories from Fat 1140
% Daily Value*
Total Fat 129 g199%
Saturated Fat 70.4 g351.8%
Trans Fat 0 g
Cholesterol 1444.8 mg
Sodium 1328.8 mg55.4%
Total Carbohydrates 655 g218.2%
Dietary Fiber 22.1 g88.5%
Sugars 143.9 g
Protein 103 g206.6%
Vitamin A 89.1% Vitamin C 68%
Calcium 44.9% Iron 195.9%
*Based on a 2000 Calorie diet
With a mixer, cream the butter, sugar, vanilla, orange peel,and salt until fluffy.
Beat in eggs and yolks, a few at a time, blending well.
Then add yeast and milk and gradually mix in 4 1/2 cups of the flour; you may have to work in the last portion of flour with your hands or a spoon.
Turn dough onto a heavily floured (about 3/4 cup) board and knead until smooth and quite elastic, about 15 minutes.
Add more flour if necessary.
Butter a large bowl; turn dough over in it to coat surface.
Cover and let rise in a warm place for about 1 1/2 hours or until doubled in bulk.
Snowflake Design: Turn dough onto a lightly floured board and knead into a smooth ball.
Pinch off a lump of dough about 3 inches in diameter to use for decorating and reshape both pieces into smooth balls.
Flatten large ball with hands to a 1/2 to 3/4-inch-thick circle on buttered foil or a 14-inch pizza pan.
Invert a bowl (about half the diameter of the dough circle) in the center of the dough circle.
Make about 20 evenly spaced cuts with floured kitchen scissors around the dough in sunburst or petal fashion, from the outside of the circle in to the bowl.
Twist each of the 20 "petals" tight (several twists each).
Remove the bowl.
Slip foil (if pan is not used) onto rimless baking sheet (one sheet or two baking sheets overlapping).
To decorate, form little pieces of dough from small ball into teardrop shapes by pulling surface of dough to underside, so base is pointed.
With a floured finger poke holes into the center of the large cake of dough (where the bowl rested); nest teardrops in them.
Let dough rise, uncovered, in a warm place until well puffed, 30 to 45 minutes.
Brush surface with beaten egg white.
Bake in a 325° oven for 45 to 50 minutes or until richly browned.