Cinnamon Swirl Brioche

Cinnamon Swirl Brioche is a main course that serves 3. For $3.7 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 58g of protein, 112g of fat, and a total of 2510 calories. 213 people have made this recipe and would make it again. It is brought to you by Barbara Bakes. Head to the store and pick up kosher salt, unbleached flour, honey, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 85%, this dish is amazing. Cinnamon Swirl Raisin Brioche, Pumpkin Chocolate Cinnamon Swirl Brioche Bread, and Cinnamon Cream Brioche are very similar to this recipe.

Servings: 3

 

Ingredients:

Equipment:

Cooking instruction summary:

Mix the water, yeast, salt, eggs, honey and melted butter in a 5-quart bowl, or lidded (not airtight) food container.Mix in the flour, using a spoon until all of the flour is incorporated.Cover (not airtight), and allow to sit at room temperature for about two hours until the dough rises and collapses.Refrigerate in a lidded (not airtight) container overnight and use over the next 5 days.Assembling the Cinnamon Swirl BriocheGrease three 9 x 4 inch loaf pans.* Dust the surface of the refrigerated dough with flour and divide dough in three equal pieces. On a well floured board, pat each piece into a 7 by 18 inch rectangle. (If necessary, use a bench scraper to loosen dough and add more flour underneath the dough so it doesn't stick.)Use a spray bottle, lightly spray the top of the dough with water. Sprinkle a third of the filling mixture over the dough leaving a 1/4 inch border on the sides and a 3/4 inch border on top and bottom. Spray filling lightly with water so the filling is speckled with water.Starting on the short side, roll the dough up into a cylinder and seal seam. Let it rest for 10 minutes.Use your bench scraper to cut the loaf in half lengthwise; turn halves so cut sides are facing up. Gently stretch each half into a 14 inch length. Pinch the two ends of the dough together and braid dough by laying the left piece over the right keeping the cut side up, until pieces of dough are tightly twisted. Pinch ends together.Transfer loaf, cut side up, to prepared loaf pan.  Repeat with remaining dough.Cover pans loosely with plastic wrap and allow to rise until doubled in size. Top of the loaves should rise about 1 inch over the lip of the pan. (Mine took 3 hours, but the Cook's recipe says 1 1/2 hours.)Preheat oven to 350º. Bake approximately 25 minutes until the crust is golden brown. Reduce oven temperature to 325º, ten loaves with foil and continue baking until internal temperature registers 200º, 15 to 25 minutes longer. (I just got a new wireless thermometer - thanks Tiff! - and it took my bread exactly 15 minutes longer.)Let cool for 5 minutes in the pan on a wire rack. Remove loaves from pans and cool completely on a wire rack before slicing, about 2 hours.*You can bake all three loaves at once, leave the dough in the fridge for up to five days, or freeze the dough.

 

Step by step:

1. Mix the water, yeast, salt, eggs, honey and melted butter in a 5-quart bowl, or lidded (not airtight) food container.

2. Mix in the flour, using a spoon until all of the flour is incorporated.Cover (not airtight), and allow to sit at room temperature for about two hours until the dough rises and collapses.Refrigerate in a lidded (not airtight) container overnight and use over the next 5 days.Assembling the Cinnamon Swirl Brioche

3. Grease three 9 x 4 inch loaf pans.* Dust the surface of the refrigerated dough with flour and divide dough in three equal pieces. On a well floured board, pat each piece into a 7 by 18 inch rectangle. (If necessary, use a bench scraper to loosen dough and add more flour underneath the dough so it doesn't stick.)Use a spray bottle, lightly spray the top of the dough with water. Sprinkle a third of the filling mixture over the dough leaving a 1/4 inch border on the sides and a 3/4 inch border on top and bottom. Spray filling lightly with water so the filling is speckled with water.Starting on the short side, roll the dough up into a cylinder and seal seam.

4. Let it rest for 10 minutes.Use your bench scraper to cut the loaf in half lengthwise; turn halves so cut sides are facing up. Gently stretch each half into a 14 inch length. Pinch the two ends of the dough together and braid dough by laying the left piece over the right keeping the cut side up, until pieces of dough are tightly twisted. Pinch ends together.

5. Transfer loaf, cut side up, to prepared loaf pan.  Repeat with remaining dough.Cover pans loosely with plastic wrap and allow to rise until doubled in size. Top of the loaves should rise about 1 inch over the lip of the pan. (Mine took 3 hours, but the Cook's recipe says 1 1/2 hours.)Preheat oven to 350º.

6. Bake approximately 25 minutes until the crust is golden brown. Reduce oven temperature to 325º, ten loaves with foil and continue baking until internal temperature registers 200º, 15 to 25 minutes longer. (I just got a new wireless thermometer - thanks Tiff! - and it took my bread exactly 15 minutes longer.)

7. Let cool for 5 minutes in the pan on a wire rack.

8. Remove loaves from pans and cool completely on a wire rack before slicing, about 2 hours.*You can bake all three loaves at once, leave the dough in the fridge for up to five days, or freeze the dough.

Nutrition Information:

covered percent of daily need