Mandarin Rum Brioche
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄2 Cup (8 tbs) (100 Degree F)|
|Sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Rum syrup||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Fruit filling||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Raspberry glaze||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Soften yeast in water.
Cream together butter, sugar, and salt.
Blend in eggs, yeast mixture, and 1 1/2 cups of the flour.
Beat 3 minutes at high speed.
Stir in remaining flour.
Cover and let rise in warm place till double, 45 minutes.
Stir down; turn into well-greased and floured 8-cup fluted tube mold.
Cover and let rise till nearly double, 30 minutes.
Bake in 375° oven 20 to 25 minutes.
Remove from mold; cool.
Cut 3/4-inch slice from top; cut in 8 wedges.
Hollow out broiche, leaving 3/4-inch wall.
Place brioche hollow side up and wedges upside down on rack over tray.
Over both slowly spoon warm Rum Syrup: Drain 1 11-ounce can mandarin orange sections, reserving 1/3 cup syrup.
Set oranges aside.
Combine reserved syrup and 1/2 cup sugar.
Heat and stir till sugar dissolves.
Stir in 1/3 cup rum.
Over outside of brioche, brush some of the Raspberry Glaze: Combine 1/2 cup seedless red raspberry preserves, 1 tablespoon sugar, 2 teaspoons lemon juice, and 1 teaspoon water; heat and stir till mixture comes to boil.Fill center with Fruit Filling: Whip 1 cup whipping cream and 1 tablespoon sugar to soft peaks; fold in reserved mandarin oranges.
Set brioche wedges atop filling; brush wedges with remaining Raspberry Glaze.
If desired, garnish with additional mandarin orange sections.
The filled brioche may be chilled 1 to 2 hours.
Cut in wedges.