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Festive Brioches

 Festive Brioches
I love creating recipes, and these light and luscious rolls are among my holiday originals. Sometimes I'll substitute chocolate or butterscotch chips, raisins and cherries.
24 ServingsPrep: 30 min. + chilling Bake: 15 min.


  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1/2 cup butter, softened
  • 1/3 cup plus 1 tablespoon sugar, divided
  • 1 teaspoon salt
  • 4 cups all-purpose flour
  • 1/2 cup milk
  • 4 eggs
  • 1/2 cup dried cranberries
  • 1/2 cup chopped candied pineapple
  • 1/4 cup dried currants


  • In a small bowl, dissolve yeast in water; let stand for 5 minutes.
  • In a bowl, cream butter, 1/3 cup sugar and salt. Add 1 cup flour and
  • milk. Separate one egg, refrigerate egg white. Add yolk and
  • remaining eggs to the creamed mixture. Stir in the yeast mixture,
  • fruit and remaining flour. Spoon into a greased bowl. Cover and let
  • rise in a warm place until doubled, about 1-1/2 hours. Cover and
  • refrigerate overnight. Punch dough down; turn onto a floured
  • surface. Divide into four portions. Divide three of the portions
  • into eight pieces each. Shape into balls and place in well-greased
  • muffin cups. Divide remaining dough into 24 small balls. Make a
  • depression in the top of each large ball; place a small ball in each
  • depression. Cover and let rise in a warm place until doubled, about

2 of 2

Festive Brioches (continued)

Directions (continued)

  • 45 minutes. Beat reserved egg white and remaining sugar; brush over
  • rolls. Bake at 375° for 15-20 minutes or until golden brown.
  • Remove from pans; cool on a wire rack. Yield: 2 dozen.
Nutritional Facts: 1 serving (1 each) equals 158 calories, 5 g fat (3 g saturated fat), 46 mg cholesterol, 152 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein.