I used this brioche recipe to make a recipe from the food network show Barefoot Contessa called Summer Pudding. 1/2 teaspoon lemon zest. 4 ounces cream cheese. 1/2 cup powdered sugar. Add the sugar, salt, eggs and 1 cup of flour to the bowl with the yeast mixture. Cream Cheese Filling. It is a very rich bread with delightful pockets of cheese in the interior and crusty pieces of baked cheese on the outside, altogether a wonderful bread for … Ingredients: yields 14-15 small brioches 170 gr (6 oz) all purpose flour 50 gr (1.75 oz) sugar 70 gr (2.5 oz) cream cheese 15 gr (0.5 oz) melted butter 50 ml (1.7 fl oz) warm milk + 3 or 4 extra tbsp for brushing 5 gr (1 tsp) sugar. Cream Cheese Brioches.

2 tablespoons heavy cream (maybe more to reach proper consistency) 6 ounces raspberries for garnish. This brioche recipe is from Bernard Clayton’s “The Breads of France,” my first real bread book. 1 raspberry. This particular recipe is from the city of Le Havre.

To make the jam: Using a dough hook, run the heavy duty mixer on low speed for about a … 1 tablespoon sugar.

Raspberry Icing. 7 gr … I made the brioche twice and found that I preferred using a little more sugar and 2 teaspoons of yeast. Egg wash (1 egg mixed with 1 tablespoon water) for topping braid.