BRIOCHE

(No kneading required)
(Dough is refrigerated overnight)

34 cups Robin Hood Pre-Sifted 1, cup sugar
All Purpose Flour YZ tsp. salt
1 pkg. active dry yeast 14 cup soft butter or margarine
14 cup warm (not hot) water 3 eggs, well beaten
Y cup milk

MEASURE flour (without sifting) and pour onto waxed paper.

SOAK yeast in 4 cup warm (not hot) water in large mixing bowl.

SCALD milk. Add sugar and salt and stir to dissolve. Cool to lukewarm.
ADD lukewarm milk mixture, soft butter, beaten eggs, and 1 cup flour to
softened yeast mixture. Beat with rotary beater until smooth.

MIX IN remaining flour with wooden spoon and beat vigorously for 2 minutes.
Cover with greased waxed paper and let rise in warm place (75°-85°F.) until
more than doubled in bulk (about 2 hrs.).

STIR DOWN and beat thoroughly. Cover bowl tightly with refrigerator cover
or aluminium foil. Refrigerate overnight.

STIR DOWN and turn out on lightly floured surface. Dough will soften quickly
so work fast. Cut off 4%4 of the dough and set aside. Cut remaining dough
into 20 equal pieces. Shape into balls. Place in well greased medium muffin
tins (244” diam.) or individual fluted tart tins. If individual tart tins used,
place on baking sheet to make handling easier.

CUT saved portion of dough into 20 equal pieces. Turn into small balls.
MAKE a deep indentation in centre of each roll in pan. Place small ball of
dough in each.

COVER and let rise in warm place until more than doubled in volume (about
1 hour). Brush tops with mixture of 1 egg yolk beaten with 2 tbsps. water
and 1 tbsp. sugar.

BAKE at 375°F. for 15-20 minutes.

EGG NOG CUSTARD

14 cup sugar 14%, tsp. nutmeg
14 cup Robin Hood Pre-Sifted 4 egg yolks, slightly beaten
All Purpose Flour 3 tsps. rum flavouring
Y, tsp. salt 4 egg whites
2 cups milk 4 cup sugar
1 tbsp. grated orange rind 1 cup whipping cream

COMBINE sugar, flour and salt in saucepan. Mix well. Add milk a little at a
time, stirring until smooth. Add orange rind and nutmeg. Cook over medium
heat until mixture thickens, stirring constantly. Remove from heat.

ADD small amount of cooked mixture to beaten egg yolks. Stir egg mixture
into remaining cooked mixture. Cook 1 minute more, stirring constantly.
Remove from heat. Add rum flavouring. Cool.

BEAT egg whites until foamy. Gradually add sugar and continue to beat until
stiff peaks are formed. Fold into cooled custard mixture.

WHIP cream and fold into mixture. Pour into large serving dish (a crystal
bowl is ideal) and chill thoroughly. Before serving garnish with whipped
cream and maraschino cherries. Serve spooned over slices of mincemeat-
filled jelly roll.

YIELD: —16 servings.

Pe