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    Easter Egg Hunt: Cardamom Brioche with Cadbury Mini Eggs

    Cardamom Brioche with Cadbury Mini Eggs

    Ingredients
    1 tablespoon plus 1½ teaspoons dry yeast
    ½ cup whole milk, warmed
    3½ cups all purpose flour
    1 cup cake flour
    3 tablespoons sugar
    2 teaspoons salt
    2 teaspoons ground cardamom
    6 eggs
    2 teaspoons vanilla extract
    12 ounces softened butter, cut into ½-inch cubes
    1, 10-ounce bag Cadbury Mini Eggs candy

    Directions
    In the bowl of a KitchenAid mixer, fitted with a dough hook, sprinkle the yeast on top of the warm milk and allow them to bloom and get bubbly.

    In a separate bowl, gently whisk together the flours, sugar, salt, and cardamom. Add the dry ingredients into the yeast mixture along with the eggs and vanilla extract.

    Turn the mixer on low to combine all ingredients then increase the speed to medium-high for 3 to 5 minutes until well combined and the dough forms a ball.

    Reduce the speed to low and add the small pieces of butter, one at a time. Once all butter is incorporated, increase the speed to medium and mix until the dough slaps against the sides of the bowl.

    The brioche dough slaps against the side of the bowl.
    The brioche dough slaps against the side of the bowl.

    Continue mixing until the majority of the bowl is clean of dough remnants, about 5 minutes. Note – If dough looks lumpy in spots, stop the mixer, turn the dough over, then continue mixing.

    Continue mixing until most of the bowl is clean of dough.
    Continue mixing until most of the bowl is clean of dough.

    Transfer the dough to a greased bowl and pour on the Cadbury Mini Eggs candy. Incorporate the candy into the brioche by pushing the outer edges of the dough, turning them underneath then up towards the center of the mound. Continue until most of the candy is nestled in the dough. Cover the bowl with plastic wrap, refrigerate, and allow the dough to double in size.

    Gently punch down the dough and then, by lifting one side of the mound, allow the dough to roughly form an 18 to 20-inch log. Coil the dough into a bundt pan and press the loose edges together. Allow it to double in size once more, this time at room temperature (about 90 minutes).

    Preheat an oven to 450 degrees Fahrenheit.

    Place the loaf pans or bundt pan into the oven and cook for 5 minutes, then lower the oven temperature to 350 degrees Fahrenheit and continue cooking for 30 minutes, or until the bread reaches 190 degrees Fahrenheit when an instant read thermometer is inserted.

    Kerry Stantonhttp://chefkerrystanton.com
    Kerry Stanton is a recipe writer, culinary instructor, and restaurant consultant. She writes for Dirty Water Media and the Boston Herald. “I will not settle for anything less than exceptional food at every meal. This doesn’t mean that I demand excessive extravagance or prized ingredients for breakfast, lunch and dinner - I just want well-cooked, properly seasoned food, presented beautifully. I think we all deserve this much.”

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