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    Cranberry Brioche


    Source of Recipe


    Aunt Saunny

    a.. 15 g (1/2 oz.) yeast
    b.. 425 g (4 1/4 cups) flour
    c.. 8 ml (1/2 tbsp.) salt
    d.. 75 g (3/8 cup) sugar
    e.. 180 g (3/4 cup) butter
    f.. 300 ml (10 oz.) milk
    g.. 4 eggs
    h.. 125 g (4 1/2 oz.) dried cranberries
    Preparation

    1.. Combine the flour, salt, sugar, yeast and cranberries, and add in
    the butter.
    2.. Combine the milk and eggs.
    3.. In a mixer, blend together the first mixture.
    4.. Add the second mixture and mix until the dough pulls away from
    the sides of the bowl.
    5.. Place into a bowl and cover.
    6.. Let rest in the refrigerator for 24 hours before using.
    7.. Place the dough into a buttered terrine mould.
    8.. Bake in a 180° C (350° F) oven.


 

 

 

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