Christmas Brunch Brioche
If you want to make your Christmas brunch the best it can be, fresh baked bread will always carry the day. Anything fresh baked, whether it be biscuit, crumpets (not really baked, but who cares), or English muffins, are always extra special. For a really special brunch, consider making fresh brioche. A brunch goes from great to stupendous when the goodness of fresh baked, buttery, brioche is marched in. With a brioche, it is a bit easier than you might think. It takes more time than effort because the best way to make a brioche is in a bread machine. The machine does most of the work for you!
Brioche
2016-12-07 13:24:50
Serves 16
Brioche that can be made in the bread maker
Nutrition Facts
Serving Size
55g
Servings
16
Amount Per Serving
Calories 189
Calories from Fat 79
% Daily Value *
Total Fat 9g
14%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 77mg
26%
Sodium 168mg
7%
Total Carbohydrates 22g
7%
Dietary Fiber 1g
3%
Sugars 4g
Protein 5g
Vitamin A
6%
Vitamin C
0%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3 cups of all-purpose flour
- 1 tablespoon of yeast
- 1/3 cup of sugar
- 1 teaspoon of salt
- 10 tablespoons of softened butter
- 1/4 cup of water
- 3 eggs
- 1 egg yolk
- 1 egg for egg wash
Instructions
- Pre-heat the oven to 350F.
- Place all the ingredients in a bread maker and run the dough cycle. If the bread maker has a dough cycle with a longer kneading time and longer rise time, choose that cycle.
- When the dough cycle is complete, punch the dough down and transfer it to a large, buttered bowl. Cover the dough with plastic wrap and let rise for 1 hour then refrigerate for at least 2 hours, preferably over night.
- Punch the dough down and cut the dough into 3 even pieces. Shape each piece into a tube 8-10 inches long. Braid the 3 pieces of dough together.
- Place the braided dough on a baking tray and let rise until it doubles in volume, at least an hour.
- In a small bowl, beat the remaining egg with 2 tbsp of water. Brush the brioche with egg wash.
- Bake the brioche until it is golden brown and sounds hollow when you tap it, about 25-35 minutes.
The Culinary Exchange http://www.theculinaryexchange.com/
Christmas Brunch Doughnuts
You know what else you can make for Christmas brunch with this brioche dough? Christmas Brunch Brioche Doughnuts, beautiful brioche doughnuts with a chocolate mint filling. So tasty!
Brioche Doughnuts with Chocolate Peppermint Filling
2016-12-09 07:05:02
Yields 15
Brioche doughnuts are very tasty with chocolate peppermint filling!
Nutrition Facts
Serving Size
94g
Yields
15
Amount Per Serving
Calories 329
Calories from Fat 186
% Daily Value *
Total Fat 21g
33%
Saturated Fat 13g
64%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 101mg
34%
Sodium 186mg
8%
Total Carbohydrates 31g
10%
Dietary Fiber 2g
7%
Sugars 9g
Protein 5g
Vitamin A
15%
Vitamin C
0%
Calcium
4%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For The Dough
- 3 cups of all-purpose flour
- 1 tablespoon of yeast
- 1/4 cup of sugar
- 1 teaspoon of salt
- 10 tablespoons of softened butter
- 1/4 cup of water
- 3 eggs
For The Filling
- 2 cups of heavy cream
- ½ cup of cocoa powder
- 1 tbsp peppermint extract or to taste
- 4 tbsp of sugar
- Powdered Sugar
- Oil for frying
For The Dough
- Place all the ingredients in a bread maker and run the dough cycle. If the bread maker has a dough cycle with a longer kneading time and longer rise time, choose that cycle.
- When the dough cycle is complete, punch the dough down and transfer it to a large, buttered bowl. Cover the dough and let rise for 1 hour then refrigerate for at least 2 hours, preferably overnight.
- After refrigeration, roll the dough into a rectangle that is ¼-½ inch thick. Using a 3 inch biscuit cutter, cut out the doughnuts. If unfilled doughnuts are desired, using a 1 inch biscuit cutter, cut out a center hole in the doughnuts.
- Allow the doughnuts to rise 30 minutes in a warm place.
- Heat a deep fryer to 350F. Fry the doughnuts in batches for 1-½ minutes per side.
- Drain the doughnuts on a baking rack lined with paper towel.
For The Cream Filling
- In a large bowl, add the cream, cocoa, mint extract and sugar. Using a hand mixer, beat until stiff.
To Fill The Doughnuts
- Transfer the cream to a piping bag fitted with a filling tip and squeeze the filling into the doughnuts.
- Sprinkle with powdered sugar.
- For the doughnuts with a hole, shake in a bag full of powdered sugar.
The Culinary Exchange http://www.theculinaryexchange.com/
