Cranberry Brioche

While stalking Monika Hibbs’ Christmas home tour (here), I stumbled across one of her recent recipes that immediately caught my eye: homemade cranberry brioche. It felt subtly festive in the best of ways, and I couldn’t wait to try it myself. I whipped it up last weekend to contribute to a friend’s brunch, and am pleased to announce it was a massive hit. Tart and sweet in all the right places, but light as air in the same breath. It was a holiday recipe winner, and has officially made it to my keep pile. 

Cranberry Brioche

2016-11-17 16:21:07

Serves 20

Light and airy, sweet and tart, the perfect holiday dessert

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Prep Time

4 min

Cook Time

45 min

Prep Time

4 min

Cook Time

45 min

240 calories

31 g

54 g

11 g

5 g

6 g

75 g

195 g

9 g

0 g

4 g

Nutrition Facts

Serving Size

75g

Servings

20

Amount Per Serving

Calories 240

Calories from Fat 95

% Daily Value *

Total Fat 11g

17%

Saturated Fat 6g

32%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 54mg

18%

Sodium 195mg

8%

Total Carbohydrates 31g

10%

Dietary Fiber 1g

4%

Sugars 9g

Protein 5g

Vitamin A

7%

Vitamin C

1%

Calcium

3%

Iron

2%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. FOR THE BRIOCHE DOUGH
2. 4 ¼ cups of bread flour
3. 1 ½ tsp. salt
4. 1/3 cup sugar
5. 3 large eggs, at room temperature
6. 1 cup whole milk
7. 2 ¼ tsp active dry yeast
8. 1 cup of unsalted butter at room temperature cut into cubes
9. FOR THE FILLING
10. ¾ cup of fresh cranberries
11. 3 Tbsp. water
12. ½ cup sugar

Instructions

1. FOR THE BRIOCHE
2. In the bowl of your stand mixer add your flour, sugar, salt and stir.
3. In a separate bowl, pour 1/4 cup of the whole milk and warm it gently (it should be warm, not hot). Pour in your yeast, mix it in and let it sit for 5 minutes or so, until it starts to bubble.
4. While your yeast activates, mix the remaining milk and eggs in a separate bowl.
5. Using the dough hook on your mixer, add the yeast mixture and the egg mixture and stir on low until the dough starts to form.
6. Slowly add your butter cubes, mixing well between each addition, and ensure it is fully incorporated.
7. At this point your dough should be silky and soft. If it isn't, turn your mixture off, wait a few minutes to let your dough relax, and turn it back on for a minute or so to obtain the silky texture.
8. Place your dough in a lightly greased bowl, cover with plastic wrap and let it sit for an hour (or until it doubles in size)
9. FOR THE FILLING
10. In a small pot, add the cranberries, sugar and water and bring to a simmer. Simmer for 5 minutes, until cranberries are softened, take off heat and cool completely.
11. TO ASSEMBLE
12. Gently punch the dough to let the air escape. If your dough is too soft, place it in the fridge for 30 minutes to let it firm up.
13. On a floured surface roll out your dough to an 18×12 inch rectangle (this does not need to be perfect). Spread your cranberry jam all over the dough, and tightly roll the dough to create a log.
14. Cut the log in half using a serated knife and place in two greased and floured loaf pans. Cover with a towel and let sit for another 45 minutes.
15. Preheat your oven to 350 F.
16. Mix up 1 egg with a little bit of water and using a pastry brush, brush the tops of the loaves. Bake for 40-45 minutes, or until dark golden brown. Let it cool for 10-15 minutes, and then turn onto wire rack to cool completely.

By Lark & Linen

Adapted from Monika Hibbs

beta

calories

240

fat

11g

protein

5g

carbs

31g

more

Adapted from Monika Hibbs

Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/