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Brie In Brioche |
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Serves: 2 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Brie In Brioche recipe on the web!!_ package yeast active dry ___ teaspoon sugar ___ cup water warm (105° to 115°) _ 2/3 cups flour ___ cup butter softened _ eggs ___ cup milk _ 1/2 teaspoons lemon juice _ teaspoon sugar ___ teaspoon salt _ eggs yolk _ teaspoons water _ brie cheese 2 wheels (2.2 lb. each), well chilled* At least 4 hours or up to 8 hours before serving: In a small bowl, dissolve yeast and sugar in warm water; let stand until foamy, 5 to 10 minutes. In a large mixer bowl at low speed, beat 1 cup of the flour, butter, eggs, milk, lemon juice, sugar and salt until combined. Beat at medium speed until well blended. Add yeast and beat for 2 to 3 minutes. Gradually stir in remaining flour to make a soft dough. On a lightly floured surface, knead until smooth and elastic, 8 to 10 minutes. Place in a greased bowl; turn dough to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 1 hour. In a small bowl using a wire whisk, thoroughly beat egg yolks and water; set aside. Generously grease two baking sheets. Divide dough into four equal portions. On a lightly floured surface, roll one portion into a circle about 1 1.2 inches larger than the Brie and about 1/8 inch thick. Brush with egg wash; place over Brie, egg wash-side down. Press dough firmly onto sides to seal; trim if necessary. Repeat with remaining dough and second Brie. Cut out decorative shapes from leftover dough and place on top as desired. Brush with egg wash. Cover and let rise in a warm place, free from drafts, for 20 minutes. Brush with egg wash. Bake in a preheated 350° oven for 20 to 25 minutes or until golden, brushing twice more with egg wash. Cool on a wire rack for 2 to 3 hours. Serve at room temperature. Cover and refrigerate leftovers. *If making only one Brie, use remaining dough for Cloverleaf Rolls. Divide dough into thirty portions; roll each into a ball and dip in melted butter. Place three dough balls in each of ten greased 2 1/2 -or 3-inch muffin-pan cups. Cover and let rise in a warm place, free from drafts, until doubled, about 40 to 60 minutes. Bake in a preheated 400° oven for 15 to 20 minutes or until golden. Remove from pans at once, brush with melted butter and serve warm, or let cool thoroughly, wrap and freeze. Use within 1 month. Bologna Roll-Ups Brie In Brioche Confetti Dip Guacamolé Olive-Nut Canapés Pastry Sea Shells Pineapple Cheese Ball Raspberry Dip Della Robbia Seafood Supreme Smoked Salmon And Fettuccini Steak Tartar Winter Fruit Cup |
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