Brioche Bread Wreath & Cranberry Butter
Brioche Bread Wreath
3/4 cup warm Organic Valley milk, 1%, 2% or whole milk
1 Tbsp active dry yeast-not instant
3 large Organic Valley eggs, room temperature
1/2 cup granulated sugar
4 Tbsp unsalted Organic Valley butter, melted and cooled off
1 tsp salt
4 1/2 cups all-purpose flour, measured accurately
For the Egg Wash:
1 large Organic Valley egg
1 tsp water
Make the Dough:
•In a measuring cup, stir together 3/4 cup warm milk (105-110°F on a thermometer) with 1 tsp sugar. Then stir in 1 Tbsp yeast and let it rest 10 minutes to proof the yeast. -look for foam to show the yeast has been activated.
In the bowl of your stand mixer, combine 3 eggs, 4 Tbsp melted and cooled butter, 1/2 cup sugar and 1 tsp salt. Whisk together until blended then stir in proofed yeast mixture!
Using your dough hook attachment on speed 2, add flour 1 cup at a time, allowing it to incorporate with each addition. Add the last 1/2 cup of flour 1 Tablespoon at a time until the dough is no longer sticking to the sides of the mixing bowl and does not stick to clean, dry fingertips. Continue to knead in your stand mixer for 8 -10 minutes.
Place dough in a large buttered bowl and turn to coat in butter. Cover with plastic wrap and let proof in a warm place for 1 1/2 to 2 hours or until doubled in volume.
Braid and Form Bread:
Turn dough out onto a clean surface and divide the dough into 3 equal pieces. Roll each piece into 18 to 20” lengths and arrange them side by side vertically.
To braid the Brioche: simply cross and tuck , alternating.
Butter a large baking pan and transfer the braided bread on your buttered pan. Cover loosely with a kitchen towel and let rise in a warm place for 30 minutes or at room temperature for 1 hour.
Egg Wash and Bake:
In a separate dish, beat together 1 egg and 1 tsp water. Once the braid has puffed up, brush with egg wash and sprinkle on poppy seeds if using.
Bake in the center of a preheated oven at 375˚F for 25-28 minutes tor until top is golden brown. Cool to room temperature before slicing.
Cranberry Butter
Cranberry Butter Recipe
Cranberry Sauce Ingredients
12 ounces fresh or frozen cranberries
1 cup cranberry juice
1/4 cup orange juice
1 cup brown sugar
2 teaspoons ground cinnamon
Whipped Cranberry Butter Ingredients
1/2 cup Organic Valley unsalted butter , room temperature
3 tablespoons homemade cranberry sauce
1 tablespoon honey
Instructions
In a medium saucepan, mix together all of the cranberry sauce ingredients.
Bring to a boil; reduce heat to a simmer and cook, stirring occasionally, until the cranberries pop and the sauce has thickened, about 10 minutes.
Remove from heat. Let cool to room temperature.
Place all of the Butter ingredients in a mixing bowl; beat with an electric mixer until combined and smooth.
Scrape down the sides of the bowl with a spatula and beat again until perfectly light and fluffy.
Spoon into a ramekin or 4 ounce glass jar; leave on the counter for up to 2 days or transfer to the refrigerator in an airtight container for longer storage (bring to room temperature before serving.)
