Friday, April 9, 2010

Quick Raspberry Cream Cheese Brioche Ring





This recipe (from Cook's Illustrated) looks long and time consuming but it's really simple and would make a great Sunday morning breakfast treat. Cream cheese is one of my favorite ingredients. This brioche ring reminds me a bit of a sweet cheese danish. Both the dough and the filling are made in the food processor. A push of a button and you get rewarded with pillowy soft brioche with minimal effort.

Quick Brioche Dough
Makes 1 ring | Cooks Illustrated Sept/Oct 1995

1 envelope (2 1/2 teaspoons) active dry yeast
1/2 cup warm milk (about 110 degrees)
2 1/4 cups unbleached all-purpose flour
6 tablespoons unsalted butter, cubed
3 tablespoons sugar
1/2 teaspoon salt
2 large eggs

1. In small bowl, whisk yeast into milk, then stir in 1 cup of flour. Cover with plastic wrap and set aside.

2. Put butter, sugar, and salt in workbowl of food processor fitted with metal blade. Pulse at 1-second intervals, scraping sides of bowl several times, until mixture is soft and smooth. Add eggs, one at a time, and process after each addition until fully incorporated (even though mixture may look curdled). Add remaining 1 1/4 cups flour and yeast mixture from step 1, scraping sides of workbowl with rubber spatula. Pulse at 1-second intervals to form soft, smooth dough. Then process continu-ously for 15 seconds.

3. Turn dough (sticky at this point) out onto generously floured work surface and knead until smooth and elastic. Place dough into a greased bowl, cover with plastic wrap and refrigerate for 1 hour. Make filling (below).

4. Shaping: Roll the chilled dough into an 8-by-18-inch rectangle. Spread the dough evenly with raspberry jam and cream cheese filling, leaving a 1 1/2" border on the long side farthest from you. Beginning at the long side nearest you, roll the dough into a tight cylinder. Transfer the cylinder, seam side down and coiling it to fit, onto a cookie sheet lined with parchment or silicone liner. Cover with greased plastic wrap and refrigerate until firm, about 15 minutes. Mark the cylinder top at 1 1/2" intervals, then use scissors to cut almost, but not quite all the way through the cylinder. Turn each piece of dough, cut side up. Cover with greased plastic wrap and let it rise until almost doubled, about 1 hour.

5. While the dough is rising, preheat oven to 350 degrees. Bake the ring until it is golden brown, 35 to 40 minutes. Cool to room temperature. Drizzle with a simple icing sugar and milk icing if desired.

Raspberry Cream Cheese Filling
Makes enough for 1 ring

1 package (8 ounces) cream cheese
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons flour

1 cup raspberry jam

1. Process cream cheese with sugar in workbowl of food processor fitted with steel blade until smooth. Add remaining ingredients; pulse until fully incorporated. Refrigerate until ready for use.

10 comments:

Joanne said...

I'm a total cream cheese lover as well (cream cheese icing mmmm). There's something about the sweet and tangy that is just so good. This looks delicious!

Priya (Yallapantula) Mitharwal said...

This is my first time here. Love your pictures and recipes. I am planning to learn to bake (on my own). Just baked some buns (following a recipe) and followed to your blog following your picture of "Tuxedo truffle cake". I am following your blog now. Hope to learn something from you :)

http://mharorajasthanrecipes.blogspot.com/

Priya (Yallapantula) Mitharwal said...

This is my first time here. Love your pictures and recipes. I am planning to learn to bake (on my own). Just baked some buns (following a recipe) and followed to your blog following your picture of "Tuxedo truffle cake". I am following your blog now. Hope to learn something from you :)

http://mharorajasthanrecipes.blogspot.com/

Justin said...

i guess all things are relative, because anything with yeast doesn't seem too "quick" to me. still, yum, i've never made a treat like this at home before.

Holly said...

This looks really yummy! My hubby is reading over my shoulder and when he saw it he was like Yum! that looks delish!

TREAT AND TRICK said...

Hi...brioche looks so delicious and perfectly baked. Great pictures too..

creampuff said...

You know Cook's Illustrated just never fails to impress! This look delicious, Tia!

Erica Lea said...

Recipes from Cooks Illustrated often look really difficult, but are actually quite easy. This looks so good. I must bookmark. :D

Snooky doodle said...

wow how many delicious treats on your blog. yummy

Jannett said...

yummy ...... looks so delicious.... cream cheese is the best...:)