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:

3 tablespoons cinnamon

1 cup confectioners sugar

8 large eggs, lightly beaten

1/2 cup honey

1 1/2 tablespoons kosher salt

1/2 teaspoon salt

7 1/2 cups unbleached all-purpose flour (I only used 6 1/2 cups)

1 1/2 cups (3 sticks) unsalted butter, melted

1 1/2 cups lukewarm water

1 tablespoons granulated yeast

Refrigerate in a lidded (not airtight) container overnight and use over the next 5 days.

Equipment:

bowl

dough scraper

loaf pan

plastic wrap

oven

kitchen thermometer

aluminum foil

wire rack

frying pan

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:

Quickview
2484k Calories
56g Protein
110g Total Fat
321g Carbs
21% Health Score
Limit These
Calories
2484k
124%

Fat
110g
169%

  Saturated Fat
63g
395%

Carbohydrates
321g
107%

  Sugar
87g
97%

Cholesterol
740mg
247%

Sodium
4094mg
178%

Get Enough Of These
Protein
56g
112%

Selenium
167µg
239%

Manganese
3mg
199%

Vitamin A
3586IU
72%

Phosphorus
610mg
61%

Vitamin B2
0.92mg
54%

Folate
202µg
51%

Fiber
12g
49%

Copper
0.76mg
38%

Vitamin B5
3mg
38%

Vitamin E
5mg
36%

Iron
6mg
34%

Zinc
4mg
33%

Vitamin B1
0.46mg
30%

Vitamin D
4µg
29%

Magnesium
104mg
26%

Calcium
239mg
24%

Vitamin B12
1µg
23%

Vitamin B3
3mg
20%

Vitamin B6
0.39mg
20%

Potassium
601mg
17%

Vitamin K
11µg
11%

covered percent of daily need
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