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
RAINBOW QUICHE
Steps:
- Preheat oven to 425°. Unroll pie crust onto a lightly floured surface, roll to a 12-in. circle. Transfer to a 9-in. deep-dish pie plate; trim and flute edge. Refrigerate while preparing filling., In a large skillet, heat butter over medium-high heat; saute onion, mushrooms, broccoli and peppers until mushrooms are lightly browned, 6-8 minutes. Cool slightly., Whisk together eggs, cream, salt and pepper. Sprinkle 1/2 cup cheese over crust; top with spinach and vegetable mixture. Sprinkle with remaining cheese. Pour in egg mixture., Bake quiche on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 25-30 minutes. (Cover edge loosely with foil if necessary to prevent overbrowning.) Let stand 10 minutes before cutting.
Nutrition Facts : Calories 295 calories, Fat 20g fat (10g saturated fat), Cholesterol 115mg cholesterol, Sodium 482mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.
RAINBOW BROOKIES
Fudgy brownies and chewy sugar cookies come together with white vanilla baking chips and rainbow sprinkles to make your new favorite treat.
Provided by Annalise Sandberg
Categories Dessert
Time 1h15m
Yield 20
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray, or line with cooking parchment paper.
- Make brownie batter as directed on box. Spread evenly in pan.
- Make sugar cookie dough as directed on pouch. Stir in white vanilla baking chips and candy sprinkles. Drop by spoonfuls on top of brownie batter.
- Bake about 37 to 42 minutes or until brownies are set in middle and exposed sugar cookies are lightly golden brown. Cool 1 hour 30 minutes before serving. Cut into 5 rows by 4 rows.
Nutrition Facts : Calories 350, Carbohydrate 49 g, Cholesterol 40 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 33 g, TransFat 0 g
More about "rainbow brioche recipes"
BUTTERY VEGAN BRIOCHE (CLASSIC AND HEALTHIER OPTIONS)
From rainbownourishments.com
4.8/5 (74)Calories 256 per servingCategory Breakfast, Dessert
- Add all the ingredients except the maple syrup to a stand mixer bowl with the dough hook. Knead for at least 10 minutes or until the dough is smooth, soft and elastic. You can also do this in a bowl and on a floured surface but it will take a little longer. The dough will be very tacky but should just come away from the sides of the bowl. If the dough is still sticking on the bowl, add a little flour and continue kneading. If the dough is too dry, add a little more milk and knead well.
- When the dough is puffy, divide it into 4 even sections. Shape each section into a round ball and place them a lined loaf tin (I used a 12x22 cm or 5x9 inch tin but any size tin will work). Cover the tin with a damp tea towel and leave it in a warm area to rest for at least 30 minutes. The dough should increase in size by 50% - 100%.
THE BEST BRIOCHE BREAD - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
RAINBOW SWIRL BREAD RECIPE - TABLESPOON.COM
From tablespoon.com
BRIOCHE | KING ARTHUR BAKING
From kingarthurbaking.com
30+ RAINBOW RECIPES | EATINGWELL
From eatingwell.com
CLASSIC BRIOCHE - BAKE WITH ANNA OLSON
From bakewithannaolson.com
20 RAINBOW RECIPES FOR PRIDE MONTH | ALLRECIPES
From allrecipes.com
DELICIOUS RAINBOW CAKE WITH GOLD DRIP - SUGAR GEEK …
From sugargeekshow.com
17 BEST RAINBOW RECIPES FOR PRIDE MONTH - FOOD COM
From foodnetwork.com
Author By
BRIOCHE • THE NORTHERN DOUGH CO
From northerndoughco.com
QUICK FRENCH BRIOCHE RECIPE - BAKING LIKE A CHEF
From bakinglikeachef.com
FOOD NETWORK - HOW TO MAKE RAINBOW BRIOCHE
From facebook.com
FOOD NETWORK - HOW TO MAKE RAINBOW BRIOCHE | FACEBOOK
From sl-si.facebook.com
9YBUCWVWY7 | BRIOCHE RECIPE, FOOD NETWORK RECIPES, BRIOCHE
PINK PRALINE BRIOCHE RECIPE - MAISON MIRABEAU
From maisonmirabeau.com
JAMMY BRIOCHE RAINBOW ROLLS • THE NORTHERN DOUGH CO
From northerndoughco.com
BRIOCHE LOAF BREAD- THE LITTLE EPICUREAN
From thelittleepicurean.com
RAINBOW BRIOCHE | RECIPE | BRIOCHE, JELLY ROLL CAKE, BRIOCHE RECIPE
From pinterest.ca
BRIOCHE BUNS RECIPE (PERFECT, FOOLPROOF RESULTS)
From theflavorbender.com
13 BEST RAINBOW RECIPES - RAINBOW CAKES, CUPCAKES, BAGELS & MORE
From thepioneerwoman.com
RAINBOW BRIOCHE | RECIPE | FOOD NETWORK RECIPES, RAINBOW BREAD, …
From pinterest.ca
24 RAINBOW RECIPES THAT WILL BRIGHTEN YOUR DAY - TASTE OF HOME
From tasteofhome.com
VEGAN BRIOCHE HOT CROSS BUNS - RAINBOW NOURISHMENTS
From rainbownourishments.com
21 RECIPES WITH BRIOCHE BREAD (FOR LEFTOVER BRIOCHE)
From bakingwithbutter.com
BRIOCHE | RECIPETIN EATS
From recipetineats.com
FOOD NETWORK - HOW TO MAKE RAINBOW BRIOCHE
From facebook.com
CLASSIC BRIOCHE - KING ARTHUR BAKING
From kingarthurbaking.com
RAINBOW BRIOCHE | MISTI SHAW | COPY ME THAT
From copymethat.com
FAVORITE BRIOCHE BREAD RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
BRIOCHE - ONCE UPON A CHEF
From onceuponachef.com
BAKED RAINBOW TROUT RECIPE (EASY IN 15 MIN!) | WHOLESOME YUM
From wholesomeyum.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
LOW CARB BRIOCHE BUNS WITH YEAST - FATKITCHEN
From fatkitchen.com
RAINBOW BRIOCHE BREAD - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
OLIVE OIL BRIOCHE BREAD - KAREN'S KITCHEN STORIES
From karenskitchenstories.com
RAINBOW BRIOCHE | RECIPE | FOOD NETWORK RECIPES, RAINBOW BREAD, …
From pinterest.com
RAINBOW RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
RAINBOW BRIOCHE | RECIPE | FOOD NETWORK RECIPES, SAUSAGE AND …
From pinterest.com
GLUTEN FREE BRIOCHE RECIPE / SO LIGHT & FLUFFY
From kimieatsglutenfree.com
RAINBOW BRIOCHE - THIS RAINBOW BRIOCHE WILL BE THE STAR OF …
From foodnetwork.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love