Français
| Register    
Search

Advanced research

Cranberry Brioche TheWorldWideGourmet.com

Flavors of Quebec

Total time:

Preparation time : 15 minutes
Waiting time : 24 hours
Cooking time : depending of the size mold

Difficulty: Easy

Add to favorites Print
Nutritional values

per 100 g

Energy:296.6 kcal

Proteins:7.2 g

Fats:13.6 g

Carbohydrate:37.3 g

Fibers:1.5 g

Sugar:12.9 g

Cholesterol:99.4 mg

Sodium:381.7 mg

Calcium:50.4 mg

SIMILAR RECIPES

  • Pannetone with Almond Milk and Yogurt Ice Cream

  • Multi-Grain Bread with Spelt Flour

  • Rye Bread

  • Appelbeignets, Dutch Apple Fritters

  • Yogurt Doughnuts - Kaygana

VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

Quantity

Weight/Volume

Unit

Ingredient

15

g

yeast

425

g

flour

8

ml

salt

75

g

sugar

180

g

butter

300

ml

milk

4

eggs

125

g

dried cranberries

METHOD

  1. Combine the flour, salt, sugar, yeast and cranberries, and add in the butter.
  2. Combine the milk and eggs.
  3. In a mixer, blend together the first mixture.
  4. Add the second mixture and mix until the dough pulls away from the sides of the bowl.
  5. Place into a bowl and cover.
  6. Let rest in the refrigerator for 24 hours before using.
  7. Place the dough into a buttered terrine mould.
  8. Bake in a 180° C (350° F) oven.


RECIPES
PRODUCTS
ENTERTAINING
CHEFS
HINTS & TIPS
GLOSSARIES

© Copyright 9213-5144 Québec 1996 – 2012

Contact Us Terms & Conditions
Tool Box