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Cinnamon Swirl Brioche Bread
Created by: Howcan Team
Ingredients
- 4 cups of all-purpose flour
- 1/4 cup of granulated sugar
- 1 teaspoon of salt
- 1/4 cup of warm water
- 1 tablespoon of active dry yeast
- 4 large eggs
- 1 cup of unsalted butter, softened
- 1/2 cup of granulated sugar
- 2 tablespoons of ground cinnamon
Instructions
- In a small bowl, combine 1/4 cup of warm water and 1 tablespoon of active dry yeast. Let it sit for 5 minutes until foamy.
- In a large mixing bowl, combine 4 cups of all-purpose flour, 1/4 cup of granulated sugar, and 1 teaspoon of salt.
- Add the yeast mixture and 4 eggs to the dry ingredients. Mix until a dough forms.
- Add the softened butter to the dough and knead for 10-15 minutes until the dough is smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Punch down the dough and divide it in half. Roll each half into a rectangle about 1/4 inch thick.
- In a small bowl, mix 1/2 cup of granulated sugar and 2 tablespoons of ground cinnamon. Sprinkle the cinnamon sugar mixture evenly over the rolled out dough.
- Roll up each rectangle tightly, starting from the long side. Pinch the seams to seal and tuck the ends under.
- Place the loaves in greased loaf pans, cover with a kitchen towel, and let them rise for another 1-2 hours, or until doubled in size.
- Preheat the oven to 375°F (190°C).
- Bake the loaves for 30-40 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Allow the loaves to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before slicing and serving.
Brioche bread with a cinnamon swirl is a delightful twist on the classic French pastry. This sweet, buttery bread has a rich history dating back to the 17th century in France. Renowned chefs like Marie-Antoine Carême and Auguste Escoffier have contributed to its popularity. The addition of a cinnamon swirl brings a warm, aromatic flavor to the brioche, making it a favorite for breakfast or dessert. Today, the best versions of this delectable treat can be found in artisanal bakeries and patisseries, where skilled bakers carefully craft the dough and swirl in layers of cinnamon and sugar. The key to a perfect brioche with cinnamon swirl lies in achieving the ideal balance of buttery richness and sweet, spicy cinnamon. Whether enjoyed on its own or used to make indulgent French toast, this brioche variation is a true delight for the senses.
250 min
2 loaves
280 per serving calories
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