Bread Machine Brioche Dough Spanish Roscón De Reyes Recipes

BREAD MACHINE BRIOCHE DOUGH /SPANISH ROSCóN DE REYES

Steps:

• The Dough.
• This makes a high-rising, soft but very springy dough. I use the sweet bread, not the dough setting, because it requires two full kneadings and risings before shaping. I take the dough out just before the baking cycle starts, punch it down and flatten it into a long 1" thick, 5" wide rectangle, sprinkle it with the cinnamon streusel or other filling and roll it up, shaping the long roll on a buttered cookie sheet.
• I pinch the ends together to make a full circle. Let rise in a warm place covered by a damp towel for about 50 minutes, then place in a cold oven, turn on to 375 degrees, and bake about 45 minutes until well risen and a deep golden brown.
• The filling: After it cools, glaze generously with a thin, lemony sugar glaze, then sprinkle with colored sugars in stripes. Use a traditional boiled white frosting with 2 cups of sugar, 1 cup of water and two egg whites, flavored with lemon, butter and vanilla, or try the light lemon glaze.
• If making the Light lemon glaze. Mix until mixture is smooth and can be drizzled onto the cake. A boiled icing recipe with two cups of sugar is low fat and a good alternative.
• Color sugar crystals (green, purple) by working in a few drops of food coloring and add gold dragées. As soon as the glaze is poured, sprinkle colored stripes on the glaze.
• A tiny china or plastic baby doll or a red bean is inserted underneath before glazing- I put mine in AFTER I bake the roll!
• Store the king cakecovered at room temperature- it is really a bread, and dries out in the refrigerator. I use a foodsafe plastic trash bag (small white Glad).

BRIOCHE LOAF ( BREADMAKER 1 1/2 LB. LOAF)

Steps:

• Measure all ingredients into bread machine pan in the order suggested by manufacturer.
• Process on sweet or basic/white bread cycle; use light or medium/normal crust color setting.
• Remove bread from pan; cool on wire rack.

BREAD MACHINE BRIOCHE

Steps:

• Add all ingredients except the butter to your bread machine in the order suggested by manufacturer and process on the basic bread cycle.
• Cut the butter into tablespoon size pieces.
• About 10 minutes before the end of your first kneading cycle, begin adding the butter, 1 tablespoon each minute.
• Do not rush it.
• Let the machine continue its process.
• After bread is baked and at the end of the entire cycle, let the brioche cool in the OPENED machine about 20 minutes.
• This will keep the sides firm while the center stays moist.