Cougue De Vise Recipe
Summary
Ingredients
| 1/2 cake compressed yeast or 1 1/2 teaspoons active dry yeast | ||
| Lukewarm water | 3 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Milk | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| All purpose flour | 3 Cup (16 tbs) | |
| Eggs | 2 Large, beaten | |
| 6 tablespoons rock candy crystals egg yolk | ||
Directions
Stir the yeast into the lukewarm water with 1/2 teaspoon of the sugar until it is well blended; leave for 5-10 minutes until frothy.
Bring the milk to the boil, add the butter or margarine, the remaining sugar and the salt; stir until dissolved, then leave to cool until lukewarm.
Measure about 1 1/2 cups of the flour into a large bowl and mix in the beaten eggs with the yeast liquid and milk mixture; beat well so that the mixture is smooth, then work in the remaining flour to give a fairly soft dough.
Turn the dough out onto a lightly floured surface and knead well until smooth and satiny.
Shape the dough into a ball and place in an oiled plastic bag.
Leave in a warm place until it has doubled in size.
Turn the risen dough out onto a lightly floured surface, punch down and knead well for a few minutes; then knead in 4 tablespoons of the candy crystals.
Shape the dough into a rectangle.
Return the dough to the plastic bag and leave overnight in a refrigerator or cold place.
The next morning bring the dough out and let it warm to room temperature.
Cut off a piece of the dough the size of an egg.
Form the remaining dough into a ball and put it in a greased 5-cup brioche or bundt pan.
Cut a small cross in the top of the dough and form the remaining small piece of dough into a pear shape.
Then insert the point of the pear into the middle of the cross.
Leave the dough to rise again in a warm place for about 2 hours or until it has reached the top of the pan.
Brush the risen dough with an egg wash made by lightly mixing together the egg yolk with 1 teaspoon of water, then sprinkle with the remaining 2 tablespoons candy crystals.
Bake in the center of a moderately hot oven (375°F) for about 40 minutes.
If the bread looks as if the top might overbrown during cooking, cover it with a small piece of foil.
When the bottom of the brioche is tapped and it sounds hollow it is ready.
Turn it out onto a cake rack and leave to cool.
The brioche is best if eaten the day it is made.
Bring the milk to the boil, add the butter or margarine, the remaining sugar and the salt; stir until dissolved, then leave to cool until lukewarm.
Measure about 1 1/2 cups of the flour into a large bowl and mix in the beaten eggs with the yeast liquid and milk mixture; beat well so that the mixture is smooth, then work in the remaining flour to give a fairly soft dough.
Turn the dough out onto a lightly floured surface and knead well until smooth and satiny.
Shape the dough into a ball and place in an oiled plastic bag.
Leave in a warm place until it has doubled in size.
Turn the risen dough out onto a lightly floured surface, punch down and knead well for a few minutes; then knead in 4 tablespoons of the candy crystals.
Shape the dough into a rectangle.
Return the dough to the plastic bag and leave overnight in a refrigerator or cold place.
The next morning bring the dough out and let it warm to room temperature.
Cut off a piece of the dough the size of an egg.
Form the remaining dough into a ball and put it in a greased 5-cup brioche or bundt pan.
Cut a small cross in the top of the dough and form the remaining small piece of dough into a pear shape.
Then insert the point of the pear into the middle of the cross.
Leave the dough to rise again in a warm place for about 2 hours or until it has reached the top of the pan.
Brush the risen dough with an egg wash made by lightly mixing together the egg yolk with 1 teaspoon of water, then sprinkle with the remaining 2 tablespoons candy crystals.
Bake in the center of a moderately hot oven (375°F) for about 40 minutes.
If the bread looks as if the top might overbrown during cooking, cover it with a small piece of foil.
When the bottom of the brioche is tapped and it sounds hollow it is ready.
Turn it out onto a cake rack and leave to cool.
The brioche is best if eaten the day it is made.
Chef
