Brioche en couronne (crown-shaped brioche)

1 loaf

Ingredients

Quantity Ingredient

Directions

SERVINGS

SOURCE: GOURMET MAGAZINE, AP

In France during the Easter season the pastry shops have enchanting displays. Beautiful chocolate molds of ducks, lambs, and nesting hens; milk and dark chocolate eggs- hollow and solid, from penny to football size- they all beckon from the store windows. But when I attempted to find a traditional French Easter bread in Paris- querying friends, visiting the elite food shop Fauchon, and tracking down Poilane, the exalted boulangerie- I was forced to conclude that there is none. But I learned that years ago, in the countryside, it was customary for the lordly landowners to distribute brioche crowns to the needy at Easter Mass. And this enticing brown ring, with its artistically snipped crust, is superb hot from the oven when it is soft and at its peak of flavor. In a small bowl proof 1 envelope active dry yeast in ¼ cup lukewarm water with 1 teaspoon sugar for 10 minutes. In a large bowl combine 1½ sticks or ¾ cup butter, softened and cut into bits, ¼ cup sugar, 1 ½ teaspoons vanilla, and ¾ teaspoon salt. Stir in the yeast mixture and 3 eggs, one at a time. Gradually beat in 1 ½ cups flour, or enough to make a soft dough. Turn the dough out onto a lightly floured surface and knead in about 1 cup more flour for 10 minutes, or until the dough is smooth and satiny. Form the dough into a ball, put it into a buttered bowl, turning it to coat it with the butter, and let it rise, covered, in a warm place for 1 ½ hours, or until it is double in bulk. Punch down the dough and turn it out onto a lightly floured surface. Poke a hole in the center. Pull and shape the dough into a ring, enlarging the ring until the center opening is about 4 inches. Put the ring on a lightly buttered baking sheet and let it rise in a warm place, covered, until it is double in bulk. With scissors, clip around the outer and inner edges of the dough ring, making triangular points.

Brush the surface with 1 egg white, lightly beaten, and bake the brioche in a preheated moderately slow oven (325-F.) for 30 to 35 minutes, or until it is well browned.

Submitted By SALLIE KREBS On 12-26-94

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