Raspberry Brioche Shortcake

Name: Raspberry Brioche Shortcake
Yield: Serves 8 to 10 (Makes 1 large shortcake)
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; 1/3 cup, unbleached all-purpose flour; 1/2 cup, granulated sugar; Pinch, table salt; 1 1/2 cups, whole milk; 4 , large egg yolks; 7 tablespoons, orange liqueur, separated; 3/4 cup, heavy cream; 1 pint, fresh raspberries, rinsed and let dry in a single layer on paper towels; , confectioners' sugar for garnish

Desserts or Baked Goods
Fruit
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 10 (Makes 1 large shortcake)

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

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