One of the greatest challenges for me as a baker enthusiast is making bread. In my humble opinion, if you can make a good loaf of bread, you can make anything in your kitchen. I can’t say that I am an expert in this area, but as Julia Child said: “If you can read, you can cook.” This is absolutely true! With a little bit of patience and love, a good bread can be done.
Baking your own brioche takes a little effort but it is worth it. This delicious eggy and buttery swirl French bread filled with cinnamon & dark sugar is the perfect bread for a French Toast or simply with a hot cup of coffee. The best part is not only the flavor but also the smell. It’s like floating in the air! Is the best bread to bake during the fall season with all the sugar and cinnamon perfuming your house! If you like to bake and you love bread then this recipe must be on your bucket list!
- 1 2/3 cups of bread flour or all-purpose flour
- 1 ¼ teaspoon of instant yeast
- ¾ teaspoon of salt
- 3 tablespoon of sugar
- 3 large eggs
- 8 tablespoons of butter
- ¼ cup of milk
- 1 large egg lightly beaten with 1 tablespoon of water
Cinnamon swirl filling:
- 1/2 cup brown Sugar
- 2 tablespoons ground Cinnamon
- 2 tablespoons of melted butter (optional)
Instructions with a stand mixer:
- Combine the milk, sugar and yeast in the bowl of a free-standing mixer and allow to stand for 5 minutes until the mixture is creamy and slightly frothy.
- Add the eggs and beat well until the eggs are well incorporated and the mixture is light and creamy.
- Slowly add the flour and salt with the mixer running until the flour has been incorporated.
- Allow it to knead at medium speed for a minute.
- Slowly add the cubes of butter one at the time and knead for another 5 minutes.
- The dough will begin to pull away from the sides of the bowl and will cling to the paddle.
- Remove the dough and place in a buttered bowl.
Instructions without a stand mixer:
- Wisk the flour yeast & salt in a large bowl.
- Melt the butter, and whisk it with the eggs, milk, and sugar until sugar is dissolved.
- With a rubber spatula gently fold egg mixture into flour mixture scraping up dry flour from bottom of the bowl until an elastic dough starts to form and no dry flour remains.
- Cover the bowl with plastic wrap and let the dough rest 30 minutes then using your fingers fold the dough over itself by gently lifting & folding edges of the dough toward middle repeat this process for 2 minutes.
- Cover with cling wrap and allow to rise for 2 hours. In the same bowl and using your fingers fold the dough over itself by gently lifting & folding edges of the dough toward middle repeat this process for 2 minutes.
- Place in the fridge and allow to stand overnight.
- The next day, remove the dough from the fridge and allow to come to room temperature.
- Gently roll each part into a rectangle that can fit your 9×5 loaf pan. (About 8” x 5”).
- Spread the sugar and sprinkle the cinnamon sugar over one side of the rectangle, then tightly roll. Seal the ends and place in a greased loaf pan, seam side down.
- Allow to rise for another 2 hours.
- Pre-heat the oven to 350°F. Brush the loaf with the egg wash.
- Bake the loaf for 40-45 minutes until it’s golden brown and sounds hollow when tapped.
- Remove from the oven and allow to cool.