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Recipe Name: Apple Brioche Pizza Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 2/3 Cup(s) Bread flour
1/4 Cup(s) Sugar
1 Fleischmann's rapidrise, Fleischmann's rapidrise
1/2 Teaspoon(s) Salt
1/2 Cup(s) 1 stick butter cut up
1/4 Cup(s) Milk
1/4 Cup(s) Water
2 Eggs
1/4 Cup(s) Whipping cream
1 Tablespoon(s) Calvados, apple brandy OR
2 teaspoons spice islands
Pure vanilla extract
2 Cup(s) Thinly sliced, cored and
peeled apples about 2
1/4 Cup(s) Apricot preserves, warmed
To make crust: In large bowl, combine 1 cup flour, sugar, undissolved
yeast and salt. Heat butter, milk, and water until very warm (120 to
130øF). Butter does not need to melt. Gradually stir into dry
ingredients. Stir in eggs and remaining flour to make soft dough.
Knead 5 minutes. (Dough will be buttery; do not add additional flour.)
With floured hands, press dough to form 12-inch circle on lightly
greased pizza pan or cookie sheet. Cover; let rest 30 minutes. To make
topping: In small bowl, combine sugar and flour. Gradually add cream
and Calvados; stir until smooth. Set aside. Preheat oven to 400øF.
Form 3/4-inch high rim along edge of dough. Arrange apples on dough,
overlapping slightly; carefully spoon cream mixture over top. Bake on
middle oven rack 18 to 22 minutes or until crust is golden brown and
apples are almost tender. Remove from pan; place on wire rack to cool
slightly. Spread apricot preserves over top. Notes: Makes 1 (12-inch)
pizza Posted to MC-Recipe Digest V1 #1062 by on Jan
29, 1998

Nutrition (calculated from recipe ingredients)
Calories: 33688
Calories From Fat: 1235
Total Fat: 140.9g
Cholesterol: 702.4mg
Sodium: 5689.8mg
Potassium: 16685.1mg
Carbohydrates: 1789.4g
Fiber: 21.6g
Sugar: 1487.2g
Protein: 80.5g

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