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Cinnamon Swirl Brioche
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 brown 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 roll it out into a rectangle on a floured surface.
- In a small bowl, mix 1/2 cup of brown sugar and 2 tablespoons of ground cinnamon to create the cinnamon swirl mixture.
- Spread the cinnamon swirl mixture evenly over the rolled-out dough.
- Roll up the dough tightly from the long side to form a log.
- Cut the log in half lengthwise, leaving one end intact. Twist the two pieces together, then form it into a ring and place it in a greased brioche pan.
- Cover the pan with a clean kitchen towel and let it rise for another 30-45 minutes.
- Preheat the oven to 375°F (190°C).
- Bake the brioche for 30-35 minutes, or until golden brown and cooked through.
- Allow the brioche to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and enjoy the delicious cinnamon swirl brioche!
Classic Brioche with a cinnamon swirl is a delightful twist on the traditional French pastry. This rich, buttery bread has a history dating back to the 16th century, originating in the region of Normandy, France. Renowned chefs like Julia Child and Jacques Pépin have popularized this delectable treat in the culinary world. The addition of a cinnamon swirl adds a warm, aromatic flavor that complements the brioche's light and fluffy texture. Today, the best versions of this dish can be found in artisanal bakeries and patisseries, where skilled bakers meticulously layer the dough with cinnamon and sugar to create a beautiful marbled effect. The key to achieving the perfect classic brioche with a cinnamon swirl lies in the precise balance of butter, eggs, and flour, as well as the careful incorporation of the cinnamon swirl to ensure a harmonious blend of flavors. For those looking to try a famous alternative method, some chefs recommend using a tangzhong (water roux) technique to achieve an even softer and more tender brioche. Whether enjoyed as a breakfast indulgence or a sweet afternoon treat, classic brioche with a cinnamon swirl is a timeless delight for pastry enthusiasts.
190 min
12
280 calories
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