1 : c Vanilla wafer crumbs
3/4 : c Soft butter
2 : c Confectioners sugar
2 : Egg yolks
2 : Egg whites
1 : cn (9-oz) crushed pineapple;
-drained : -drained
1/2 : c Pecans or walnuts; chopped
Cherries : Cherries
1 : sm Onion; grated
1 : ts Cooking oil
1/2 : lb Ground beef, lean
1 : ts Salt
1 : ts Cumin
1 : Garlic clove; minced
1/4 : ts Hot sauce; to 1/2 ts.
18 : Tortillas; fresh
2 : c Cheese; shredded
0: GREASE AND FLOUR 10 small fluted 1/3-cup brioche tins
1: Or use 1 3-cup brioche pan
2: Dissolve yeast and a pinch of sugar in warm water
3: In food processor or mixer, add flour and the rest of the sugar
4: Beat in the cool butter
5: Add yeast and water; beat in the 3 eggs, 1 at a time
6: Beat until shiny and glossy, and the dough forms long slick strings with an adhesive quality
7: If the food processor turns off, the dough is ready
8: Place it in an oiled plastic bag or oiled bowl; turn to coat
9: Seal or cover
10: Let rise in a warm place until tripled
11: Punch down and let rise again covered, in the refrigerator for 6 hours or overnight
12: Take 2/3 of the now-spongy dough and, working quickly, form into balls
13: Put balls in tins
14: Cut a deep cross in the center of each ball
15: With remaining dough, form small pear-shaped knobs
16: Fit the pointed ends of the knobs into the center of each cross, pressing firmly in place
17: Let rise, uncovered, in a warm place until the dough doubles
18: PREHEAT OVEN to 375F
19: Brush dough with egg glaze
20: Bake 20 minutes, or until browned
21: For a quick brioche, cover dough in the greased bowl with plastic wrap and chill for 1 hour in the refrigerator
22: Grease brioche forms or muffin tins
23: When dough is chilled, knead it with floured hands
24: It should not require any more flour
25: Shape
26: Brush all over with glaze
27: Let double 15 to 20 minutes, and bake in a 400F oven, about 10 minutes or until brown
28: From Gemini's MASSIVE MealMaster collection at www
29: synapse
30: com/~gemini