Quick Brioche Ring with Almond-Currant Filling

Name: Quick Brioche Ring with Almond-Currant Filling
Yield: Serves 8 to 12 (Makes 1 ring)
Ingredients: 1 envelope, dry active yeast (about 2 1/2 teaspoons); 1/2 cup, whole milk, warm (about 110 degrees); 2 1/4 cups, unbleached all-purpose flour; 6 tablespoons, unsalted butter, cut into 6 pieces; 3 tablespoons, granulated sugar; 1/2 teaspoon, table salt; 2 , large eggs; 2/3 cup, dried currants; 4 ounces (113 grams), almond paste, cut into 1/2-inch pieces; 1/4 cup, granulated sugar; 1 , large egg yolk; 1 , large egg; 4 tablespoons, unsalted butter, softened; 1/4 cup, unbleached all-purpose flour; 1 cup, confectioners' sugar; 2 tablespoons, milk

Desserts or Baked Goods
Breads
Breakfast & Brunch

Appears in Cook's Illustrated September/October 1995

Skip the sponge process and first rise--and you still get a light, delicious pastry.

SERVES 8 to 12 (Makes 1 ring)

TIME 1¾ hours, plus 1 hour chilling, 1 hour rising and 2 hours cooling

Why This Recipe Works

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