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

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Appears in Cook's Illustrated September/October 1995

Desserts or Baked Goods

Fruit

Breads

Breakfast & Brunch

SERVES8 to 10 (Makes 1 large shortcake)

TIME1¾ hours, plus 1 hour rising and 2 hours cooling

WHY THIS RECIPE WORKS

We wanted to streamline the traditional brioche recipe so it wouldn't scare off home cooks. We found that the brioche recipe could be shortened considerably by eliminating the sponge in favor of a one-step mixing method and by either shorte...

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