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An easy-to-make rich, buttery brioche with a flaky crust and a tender, light and fluffy crumb. It’s braided to create beautiful, delicious, sweet cinnamon swirls.
The Artisan Bread in 5 Minutes a Day cookbook is one I use often, but I have to admit we love the artisan bread so much that I haven’t tried many of the other recipes. So after reading Elana’s rave review, I decided it was high time to try the brioche recipe.
Cook’s Illustrated recently developed a Cinnamon Swirl Bread recipe that I’ve been wanting to try. So I decided to combine the easy brioche dough recipe and use the filling and braiding technique from Cook’s Illustrated.
The Cook’s recipe uses a dry filling made with powdered sugar that is spritzed with water after it’s sprinkled on the dough. This prevents the filling from leaking out and the huge gaps that you’ll often see in Cinnamon Bread. I was so impressed with the results. I loved the beautiful swirls and braided top.
Elana made French Toast with her brioche and I couldn’t resist making French Toast with mine. To the eggs and half and half I added a little brown sugar and cinnamon, and a splash of vanilla. It was the best French Toast I have ever had.
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Cinnamon Swirl Brioche
Ingredients
Brioche dough
- 1 ½ cups lukewarm water
- 1 tablespoon active dry yeast
- 1 ½ tablespoons kosher salt
- 8 large eggs lightly beaten
- ½ cup honey
- 1 ½ cups 3 sticks unsalted butter, melted
- 7 ½ cups unbleached all-purpose flour I only used 6 ½ cups
- Refrigerate in a lidded not airtight container overnight and use over the next 5 days.
Filling
- 1 cup confectioners sugar
- 3 tablespoons cinnamon
- ½ teaspoon salt
Instructions
- 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 Brioche
- 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 ¼ inch border on the sides and a ¾ 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 ½ hours.)
- Preheat oven to 350º. Bake approximately 25 minutes until the crust is golden brown. Reduce oven temperature to 325º, tent 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.
Sarah K. @ The Pajama Chef
oh brioche…i love it so much! this sounds absolutely fantastic.
Shelby
Oh, you make me wanna bake Barbara! 🙂 Looks yum and I can just about smell it!
Blog is the New Black
Gorgeous!
Anne
This looks devine! Baking bread is something I love to do but don’t get the chance often enough!
Isabelle @ Crumb
What a beautiful loaf! I love how a simple technique creates such a complicated-looking effect. I’m totally adding this to my list of things to bake… it looks like a great project for a lazy weekend day.
Simone
Wow! So so so beautifull!
And I love brioche…
I´ll try for sure!
Congrats!
Simone.
Kitchen Belleicious
could life get any better? I think not- this is PERFECTION!
CookaholicWife
Looks delicious! I can almost smell it through the screen. 🙂
Katrina @ Warm Vanilla Sugar
This bread sounds so delicious! Yum!
angela@spinachtiger
Downright sinful that french toast looks. Oh my heavens, you should run a bed and breakfast.
Micha @ Cookin' Mimi
That looks amazing.
Rachel @ Baked by Rachel
Gorgeous! Great idea to use it with French toast!
bakingaddict
wow this looks amazing!! great idea making french toast – another favourite.
Noelle (@singerinkitchen)
MY! This is beautiful! I forget brioche has a lot of eggs. I wish I could get a slice of that!
Bizzy
This is one beautiful brioche and I love the cinnamon flavor. I think, I am addicted to cinnamon. This is a wonderful choice.
sara
Yum, this brioche looks fantastic! Love the cinnamon swirl. 🙂
cookingrookie
Hi Barbara, wow, what a beautiful swirl! I make them too from time to time, but they never look as good and straight as yours :-). I am glad you liked the Brioche. Reminds me that I should make it again. Thanks for the kind words about my blog! Happy Easter and have a great week!
Rosa
A beautiful brioche! So tempting.
cheers,
Rosa
Lisa @ Sweet as Sugar Cookies
Your bread is just super looking. Wish I had a piece of it right now to devour.
Rocky Mountain Woman
There is a restaurant in St. George that makes French Toast from cinnamon bread and it’s wonderful!
I can’t wait to give this one a try!!!