Brioche that used to take hours can now be made in minutes thanks to crusty French loaf.
Bake-Off® Contest 47, 2014
Christine Wilson
Sellersville, Pennsylvania
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1/3
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cup dried apricots, coarsely chopped
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2
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tablespoons golden raisins
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1
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can Pillsbury™ refrigerated crusty French loaf
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1
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egg, beaten
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1/4
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cup whipped butter, softened
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1
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tablespoon honey
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1/4
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teaspoon Watkins™ Pure Orange Extract
Steps
-
1
Heat oven to 350°F. Spray 12 regular-size muffin cups with Crisco® Original No-Stick Cooking Spray.
-
2
In medium bowl, pour 1 cup boiling water over apricots and raisins. Let stand 5 minutes; drain.
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3
Lightly sprinkle work surface with Pillsbury BEST® All Purpose Flour. Remove dough from can; cut 2-inch piece from one end; set aside. Cut remaining dough into 12 (3/4-inch thick) slices; press each slice to form 2 1/2–inch round. Spoon rounded teaspoonful of apricot mixture onto center of each round. Bring dough up around filling to cover completely; pinch edges together to seal; shape into ball. Place 1 ball seam side down in each muffin cup.
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4
Cut reserved 2-inch piece of dough into 3 (about 3/4-inch) slices. Cut each slice into quarters; roll into balls. Place 1 ball on top of dough in each muffin cup; press in lightly. Brush with beaten egg. Bake 20 to 24 minutes or until golden brown. Cool 5 minutes.
-
5
Meanwhile, in small bowl, mix butter, honey and orange extract until well blended. Serve warm brioche with orange honey butter.
-
1
Heat oven to 350°F. Spray 12 regular-size muffin cups with Crisco® Original No-Stick Cooking Spray.
-
2
In medium bowl, pour 1 cup boiling water over apricots and raisins. Let stand 5 minutes; drain.
-
3
Lightly sprinkle work surface with Pillsbury BEST® All Purpose Flour. Remove dough from can; cut 2-inch piece from one end; set aside. Cut remaining dough into 12 (3/4-inch thick) slices; press each slice to form 2 1/2–inch round. Spoon rounded teaspoonful of apricot mixture onto center of each round. Bring dough up around filling to cover completely; pinch edges together to seal; shape into ball. Place 1 ball seam side down in each muffin cup.
-
4
Cut reserved 2-inch piece of dough into 3 (about 3/4-inch) slices. Cut each slice into quarters; roll into balls. Place 1 ball on top of dough in each muffin cup; press in lightly. Brush with beaten egg. Bake 20 to 24 minutes or until golden brown. Cool 5 minutes.
-
5
Meanwhile, in small bowl, mix butter, honey and orange extract until well blended. Serve warm brioche with orange honey butter.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 110
- Calories from Fat
- 35
% Daily Value
- Total Fat
- 4g
- 6%
-
- Saturated Fat
- 2g
- 10%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 7%
- Sodium
- 170mg
- 7%
- Total Carbohydrate
- 17g
- 6%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 4g
- Protein
- 2g
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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