Brioche for Rosh Hashanah

Name: Brioche for Rosh Hashanah
Yield: 1 brioche cake
Ingredients: 1 tablespoon active dry yeast; 1/2 cup lukewarm milk; 4 cups all-purpose flour, plus more for sprinkling; 1/2 cup granulated sugar; 2 teaspoons salt; 4 large eggs, at room temperature; 1 stick (1/2 cup) unsalted butter, at room temperature; 3/4 cup ground almonds; 4 tablespoons (1/2 stick) unsalted butter; 1/4 cup almond paste; 1 cup crumbs made from cake, pound cake, or bread; 1 teaspoon vanilla extract; 1 cup raisins or dried cranberries (optional), or 8 ounces good bittersweet chocolate, preferably imported (optional); 2 or 4 tablespoons eau-de-vie or brandy; 1 cup confectioners’ sugar

December 9, 2011

When Huguette Uhry married a local butcher from the town of Ingwiller in Alsace, her sisterin-law lived with her, helping with the cooking. They usually had eighteen people for lunch and dinner, including children, friends, and workers. Today, retired and living in nearby Bollwiller, Madame Uhry is known throughout Alsace as a great cook. Some of her recipes appear on the Web site judaisme.sdv.fr. Here is her brioche, which she starts one day and bakes Rosh Hashanah morning for breakfast, before the family goes to synagogue.

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