betty crocker best of baking recipes.txt

: Cakes Holiday

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Amount Measure

Ingredient -- Preparation Method

------- ------------ --------------------------------

package regular or quick-acting active dry yeast

cup warm water (105º to 115º)

tablespoons sugar

teaspoon salt

eggs

egg white

1/2

cup margarine or butter (1 1/2 sticks) -- softened

cups all-purpose flour

cup chopped nuts

cup mixed chopped candied fruit

egg yolk

tablespoon water

tablespoons apricot jam

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 1 1/2-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 3 1/2 inches in diameter. Place

flattened round in 1 pan, patting to fit. Make indentation, about 2 inches

in diameter and 1 1/2 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 1 1/2 hours or until double.

Heat oven to 375º. 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.

Classic Brioche: Omit nuts, candied fruit, apricot jam and 2 teaspoons

water.

Individual Brioches: Grease 24 brioche pans or medium muffin cups, 2 1/2 ×

refrigerate one half. Shape remaining half dough into roll, about 7 1/2

inches long. Cut into 15 slices, each about 1/2 inch thick.

1/4 inches. After stirring down chilled dough, divide in half;

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 375º. 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.

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Betty Crocker - Best Of Baking Recipes