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Mandarin Rum Brioche

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Ingredients
  Active dry yeast 1⁄4 Ounce (1 Package)
  Warm water 1⁄2 Cup (8 tbs) (100 Degree F)
  Butter/Margarine 6 Tablespoon
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Eggs 3
  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)
Directions

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.

Recipe Summary

Method: 
Baked
Ingredient: 
Butter
Cook Time: 
20 Minutes

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