Page 159 - Passion4Baking The Magazine

FOR THE DOUGH:
5 ¾ CUPS (725 g) ALL-PURPOSE FLOUR
3 tsp ACTIVE DRY YEAST
½ CUP (100 g) GRANULATED SUGAR
1-2 tsp SALT
⅔ CUP (160 ml) COLD WATER
5 LARGE EGGS
1 ⅓ CUP (310 g) UNSALTED BUTTER, AT ROOM TEMPERATURE
¼ CUP (60 ml) HEAVY CREAM, TO BRUSH

Place the flour, yeast, sugar, salt, together at one end and braid
water and eggs into a mixing bowl. loosely. Pinch braid end and place
Mix together and knead for about in the prepared pan. Repeat with
10 minutes. Use the dough hook the other 3 ropes to make the
attachment if using a stand mixer. second loaf. Cover and leave to
Add the butter, little by little. When prove for about 2-4 hours, or until
all the butter is added knead for risen and very fluffy.
another 10 minutes. The dough is Preheat the oven to 347°F
ready when it starts to pull away (175°C).
from the sides of the bowl. Brush the loaves with the cream
Divide the dough into two parts, and bake on the middle oven
wrap in plastic wrap and put in rack for 35-45 minutes, or until
the refrigerator. Chill overnight. the loaves are golden brown and
Grease two loaf pans with non- sound hollow when tapped on the
stick baking spray. Shape each base. Leave to cool in the pans
piece of dough into 3 equally for 30 minutes before turning
sized ropes. Lay 3 ropes parallel out onto a wire rack to cool
on the work surface, pinch completely.

BRioche Loaf

With sugaRed cRanbeRries
�nd cinnAmon glaze

Make the brioche as described in the recipe, and let cool.
Decorate with sugared cranberries (brush the berries
with a tiny amount of egg white, roll in a little sugar and
leave to dry) and a drizzle of cinnamon glaze:

2 CUPS (250 g) POWDERED SUGAR
¼ tsp GROUND CINNAMON
¼ tsp GROUND CARDAMOM
3 tbsp (45 ml) MILK

Put all the ingredients for the glaze into a bowl and mix
well. Drizzle the glaze over the cooled brioche loaves and
decorate with the sugared cranberries.

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