BRIOCHE WITH CREAM CHEESE FILLING
Steps:
- Mix group 1 and 2 together with a dough hook in a machine until dough is fully developed. Add in Group 3 gradually a little at a time to allow the butter to be blended in. Once the butter is added in, Add group 4 salt in the dough. You will get a silky smooth dough and the dough should not be sticking to the sides of the mixing bowl. Round it and let it ferment for 1 and half hour. Dough will double the size. Punch it to deggas. If dough is getting wet, chill it in the refrigerator. Punch it and shape into 40g gram round balls and ready for use. It makes 23 brioche.
KING CAKE WITH CREAM CHEESE AND APPLE FILLING
The recipe wouldn't allow the ingredient of "plastic baby", but that's an optional addition. For better flavor, rehydrate the raisins in a small saucepan, covered with spiced rum, over low heat just until plump and tender. From the Los Angeles Times.
Provided by gailanng
Categories Dessert
Time 3h30m
Yield 14-16 serving(s)
Number Of Ingredients 29
Steps:
- To Make The Apple Filling: In a large skillet over medium heat, melt the butter. Stir in the apple slices, brown sugar, cinnamon and salt, and cook, stirring frequently, just until the apple starts to soften, 3 to 4 minutes (the slices should still be crisp). Remove from heat and stir in the raisins and toasted pecans. Spread the apple mixture onto a baking sheet to stop the cooking process and allow the apples to cool quickly, then cover and refrigerate until needed.
- To Make The Cream Cheese Filling: In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat together the cream cheese with the vanilla, salt and sugar. Add the beaten egg to the cream cheese mixture and beat until thoroughly combined. Cover and refrigerate until needed.
- To Make The Cream Cheese Glaze: In the bowl of a stand mixer, or in a medium bowl using a hand mixer, whisk together the cream cheese, butter, vanilla and salt until completely combined. With the mixer running, add the sifted powdered sugar, one spoonful at a time, until fully incorporated.
- To Make The Dough: In a small pan, heat one-half cup plus 2 tablespoons of milk over medium heat just until warmed. Remove from heat and pour the milk into a small bowl or measuring cup. Stir in the yeast and 1 teaspoon of sugar, then set aside until the milk is foamy and the yeast is activated, about 10 minutes.
- Whisk the 2 eggs in the bowl of a stand mixer using the whisk attachment (or in a large bowl with a hand mixer) until light and fluffy, about 1 minute. Stir in the yeast mixture and remaining one-third cup of sugar until fully incorporated.
- If using a stand mixer, switch to the paddle attachment. With the mixer running, add the butter, 1 tablespoon at a time, until incorporated.
- In a medium bowl, whisk together the flour and salt. With the mixer running, add the flour mixture, one spoonful at a time, until fully incorporated.
- Remove the dough to a lightly floured surface and knead until it is soft and somewhat silky (it's a rich dough and won't be entirely smooth), 5 to 7 minutes. Place the dough in a large, oiled bowl and lightly cover with plastic wrap. Set aside in a warm place until doubled in size, 1 to 1½ hours.
- Meanwhile, make an egg wash: Combine the remaining beaten half egg with the remaining 2 tablespoons of milk.
- When the dough is doubled, punch it down (it will be very smooth and elastic) and roll it out onto a lightly floured surface into a 10-by-28-inch rectangle. Lightly score the dough lengthwise to divide the dough into 2 equal halves.
- Spoon the apple filling down the length of one side, leaving a 1 1/2-inch border on the top, bottom and sides. Repeat with the cream cheese filling down the other side of the dough, leaving a 1 1/2-inch border on the top, bottom and each side. Lightly brush the edges and center of the dough (along the score) with the egg wash to moisten. Gently and carefully pull the dough over the cream cheese filling, sealing the edge of the dough along the score mark. Repeat with the apple filling. Press the sealed edges, making sure they are secure (otherwise the fillings could spill out while the cake bakes).
- Gently twist the length of the dough to form a braid-like shape. Wrap the dough so it forms an oval wreath and gently press the edges together. Carefully transfer the wreath to a parchment-lined baking sheet.
- Brush the top of the wreath lightly with egg wash and cover loosely with plastic wrap. Let the dough rise until almost doubled in volume, 45 minutes to an hour, or loosely cover and refrigerate the dough overnight, removing it from the refrigerator about 1 hour before baking for the dough to come to room temperature.
- Heat the oven to 375 degrees. Lightly brush the wreath with any remaining egg wash and place the sheet in the oven.
- Bake the cake until golden brown on top and a toothpick inserted in the center comes out clean (the toothpick will remain moist if it hits the cream cheese filling, but there should be no crumbs sticking to it), about 30 minutes. Rotate the pan halfway through baking for even coloring.
- Allow the cake to cool slightly before it is frosted (if it's too hot, the glaze will run off the cake and not adhere). Drizzle the glaze evenly over the cake, then lightly sprinkle over the colored sugars. If using the plastic baby, hide it somewhere in the cake (press the baby in through the bottom of the cake so as not to disturb the top or sides of the cake). Serve the cake warm or at room temperature.
Nutrition Facts : Calories 440.5, Fat 24.8, SaturatedFat 13.2, Cholesterol 98.9, Sodium 370.5, Carbohydrate 48.9, Fiber 1.9, Sugar 22.1, Protein 7.2
BRIOCHE
A fresh brioche can be served with jelly or other preserves to accompany tea or coffee, or with pate or hors d'oeuvre. The tops of the small ones can easily be pulled away, giving space for a sweet or savory filling. Brioche dough can also be used for wrapping other ingredients such as beef for boeuf-en-croute, a salmon filling for a koulibiaca, or a spicy garlic sausage.
Provided by MC
Categories Bread Yeast Bread Recipes Egg
Time P1DT3h20m
Yield 16
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, stir together the flour sugar and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
- Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough, cover with plastic wrap, and refrigerate 6 hours or overnight. It needs time to chill in order to become more workable.
- Turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces, form into loaves and place into prepared pans. Cover with greased plastic wrap and let rise until doubled in volume, about 60 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5-inch loaf pans (see Cook's Note to make rolls). Beat the egg yolk with 1 teaspoon of water to make a glaze.
- Brush the loaves or rolls with the egg wash. Bake in preheated oven until a deep golden brown. Start checking the loaves for doneness after 25 minutes, and rolls at 10 minutes. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to cool completely.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 22.1 g, Cholesterol 89.8 mg, Fat 13.3 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 7.8 g, Sodium 246.1 mg, Sugar 1 g
BLUEBERRY CREAM CHEESE BREAD PUDDING
Do we love blueberries! I am not much of a dessert chef, but I sure can whip up a good bread pudding...and this one is one of our favorites. Cooks Notes: You can use "fat-free" half-and-half and "reduced-fat" cream cheese and it still is wonderful.
Provided by Loves2Teach
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees
- Spray 2 qt shallow baking dish with non-stick spray.
- Beat eggs and sugar in bowl until light colored; add vanilla and orange peel.
- Add half-and-half; mix well.
- Place bread in baking dish; top with half of blueberries. Combine cream cheese and 2 T sugar; mix well.
- Drop cream cheese mixture by teaspoonfuls over blueberries and bread; sprinkle with remaining blueberries.
- Pour egg mixture over blueberries and bread. Wait 5 minutes. Bake at 350 degrees for 50-55 minutes.
- Sprinkle with powdered sugar; serve warm.
Nutrition Facts : Calories 693.1, Fat 38, SaturatedFat 21.7, Cholesterol 312.8, Sodium 487.1, Carbohydrate 72.3, Fiber 2.1, Sugar 46.1, Protein 17
VANILLA CREAM-FILLED BRIOCHE RECIPE - (4.3/5)
Provided by EricS52
Number Of Ingredients 24
Steps:
- 1) In a stand mixer or bread machine (programmed for dough), mix together all of the dough ingredients to form a smooth, shiny dough. Don't worry; what starts out as a sticky mess becomes beautifully satiny as it kneads. This dough takes longer than most to develop, so be prepared to let the dough knead for up to 15 to 20 minutes in a stand mixer. Also, we don't recommend trying to knead it by hand. If you're using a bread machine, let it complete its kneading cycle, then continue as directed below. 2) Form the dough into a ball (it'll be very soft), place it in a greased bowl, cover the bowl, and it let rise for 1 hour. 3) Refrigerate the dough for several hours, or overnight. This will slow the fermentation and chill the butter, making the dough easier to shape. 4) While the dough is chilling, prepare the pastry cream. 5) In a medium-sized saucepan, stir together 2 1/2 cups of the milk, the sugar, and the salt. Bring to a simmer over medium heat, stirring to dissolve the sugar. 6) Meanwhile, whisk the cornstarch, flour, and egg yolks with the remaining 1/2 cup milk. 7) Whisk about 1/3 cup of the hot milk mixture with the egg yolks. This keeps the yolks from turning to scrambled eggs when you add them to the simmering milk. 8) Pour the egg/milk mixture back into the remaining simmering milk. Doing this through a strainer will help prevent lumps later. 9) Bring to a boil, stirring constantly with a whisk, until the mixture thickens. To avoid lumps, it's important to stir this constantly, and to run a spatula along the bottom of the pan to make sure nothing's sticking. Don't worry, the cream won't take long to thicken. 10) Remove the pastry cream from the heat and pour it through a sieve to remove any lumps. Stir in the butter and vanilla extract. 11) Transfer the pastry cream to a storage bowl, and top with a buttered piece of parchment or plastic wrap. This will prevent a skin from forming. 12) Refrigerate the cream until you're ready to use it. 13) To shape and bake the brioche: Remove the brioche dough from the refrigerator, and divide it into 16 pieces. 14) Shape each piece into a round ball. Space the balls on a lightly greased or parchment-lined baking sheet, leaving about 2" between them; they'll expand quite a bit. 15) Cover the brioche, and let them rise for 2 1/2 to 3 hours, until they're very puffy. Towards the end of the rising time, preheat the oven to 375°F. 16) Brush each brioche with some of the egg wash, and sprinkle with coarse white sparkling sugar or Swedish pearl sugar. 17) Place the pan on a lower-middle rack in the oven, and bake the brioche for 25 to 30 minutes, tenting them with aluminum foil after 15 minutes if they appear to be browning too quickly. The finished brioche will register at least 190°F on an instant-read thermometer inserted into the center. 18) Remove the brioche from the oven, and cool on a rack. 19) Finish the pastry cream by whipping the 1/2 cup heavy cream to soft peaks, and folding it into the refrigerated pastry cream. 20) Slit each brioche around the circumference, making a top and bottom. Spoon a heaping 1/4 cup filling onto the bottom, and lay the top over the filling. 21) Serve within an hour or so. Brioche can be filled and refrigerated for several hours, covered. Allow them to warm a bit before serving. Yield: 16 filled brioche.
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BRIOCHE ROLLS WITH CREAM CHEESE ICING - MON PETIT FOUR®
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4.5/5 (2)Total Time 1 hrCategory BreakfastCalories 396 per serving
- In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt over low speed with the paddle attachment in place. Add the eggs and milk, and mix just until a dough starts to form.
- Remove the paddle attachment and swap for the hook attachment. Knead the dough on medium speed for 2 minutes. Gradually add the butter slices in, and knead until mixed in. Use a rubber spatula to help incorporate the butter into the dough.
- Cover the bowl with the dough in it with a sheet of plastic wrap. Place this in a warm, draft-free area for the dough to rise until nearly doubled in size - about 2 hours.
- Transfer the dough to the refrigerator to chill for 30 minutes. Remove the dough from the fridge and generously flour your work surface. Roll the dough out into a rectangle that's about 13 inches long and 10 inches wide.
CREAM CHEESE BRIOCHE - DELICIOUS AND EASY BAKING RECIPES
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Reviews 10Servings 16Cuisine FrenchCategory Breakfast, Dessert
- In the bowl of heavy duty mixer, add the yeast, milk, egg and 1 cup all purpose flour. Mix with a rubber spatula just until combined. Sprinkle the remaining 1 cup of flour over the top as if to cover mixture. Let this stand for about 40-45 minutes. There will be cracks on the flour surface at this point.
- Add the sugar, salt, eggs and 1 cup of flour to the bowl with the yeast mixture. Using a dough hook, run the heavy duty mixer on low speed for about a minute until the mixture is just about incorporated. Add the remaining half cup of flour and run the mixer in medium speed. Continue to beat, scraping the bowl as needed, for about 15-20 minutes. You will know when the dough is ready if it is coming together in the center of the bowl, and also attaching itself into the dough hook. You should see the dough slapping the sides of the bowl, like it is almost violently throwing itself to the sides white it still clinging and rotating with the dough hook. You should also hear the slapping sounds. ( If you don't see the slapping action after ten minutes into the mixing , sprinkle about 2 -3 tbsp of flour to the bowl. Continue to beat until you reach the slapping stage , giving the dough a total of about 15-20 minutes in the mixer ).
- Place the ball of dough into a greased bowl and cover with a plastic wrap. Let stand in room temperature until the size is doubled, about 2 hours.
- While the dough is rising, make the filling. In a large bowl, whisk together softened cream cheese and milk until the cream cheese is broken into soft little bits. Gradually add in the sugar while mixing until the mixture is smooth. Add 1/4 to 1/2 teaspoons of lemon or kalamansi juice depending on how citrusy you want your filling to be. Refrigerate filling until ready to use. This filling is enough for the whole batch of brioche dough. Since we will be working on half the dough at a time, you can refrigerate the remaining half of the filling for up to three days until you are ready to use it with the other half of the dough.
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