After making the brioche buns with chocolate centers for the Secret Recipe Club a few weeks back, I really wanted to make brioche bread again, just to make sure it was equally as delicious without a chocolate center. I found this recipe and knew it’d be perfect.
*Make sure you have enough time to make this recipe. The dough needs to be placed in the refrigerator overnight or up to 5 days after the first rise.*
- 1/2 cup warm water
- 3 tbsp. sugar
- 3 tsp. yeast
- 1 1/2 tsp. salt
- 3 cups all purpose flour
- 3 eggs
- 12 tbsp. butter, melted
- 4 tbsp. butter, melted
- 1 tsp. vanilla
- 1 cup brown sugar
- 2 tsp. ground cinnamon
- 1/4 cup brown sugar
- 1 tbsp. cold butter, cut into small pieces
Cinnamon Sugar Coating:
1. Combine the warm water, sugar, yeast and salt together in the bowl of a stand mixer. Add the eggs and melted butter and mix until combined.
2. Gradually add in the flour in small amounts until the dough forms. Grease a large bowl and transfer the dough into the bowl. Cover with plastic wrap or a clean kitchen towel and allow to rise for 1-2 hours, or until the dough has doubled in sized.
3. Place the dough in the refrigerator overnight or up to 5 hours. When you are ready to move onto the next step, remove the dough from the refrigerator and allow to sit at room temperature for 15 minutes.
4. In a small bowl, combine the melted butter and vanilla. In another small bowl, stir together the brown sugar and cinnamon. Grease a loaf pan and sprinkle the inside of the pan with the cinnamon sugar mixture.
5. Sprinkle the dough with flour and divide it into three equally sized pieces. Roll each piece into a 12″ rope. Brush each piece of dough liberally with the melted butter then sprinkle generously with the cinnamon sugar. Roll the pieces of dough through the excess cinnamon sugar on your work surface to ensure that the pieces are completely coated.
6. Line up the three rolls of dough next to each other and pinch the dough together at the tops to form one piece. Fold over the pieces, alternating sides to form a bread of the dough rolls. Pinch the end of the dough together to seal.
7. Carefully lift the braid and transfer it to the prepared loaf pan. Cover the pan with plastic wrap or a clean kitchen towel and allow to rise for another 1-2 hours or until the loaf has doubled in size.
8. Preheat the oven to 350.
9. In a medium bowl, combine the brown sugar and cinnamon, then use your fingers or a pastry cutter to cut in the small pieces of butter to form a the streusel. Sprinkle the streusel on top of the bread and then bake for 50 minutes, tenting with foil after 20 minutes so the bread doesn’t get too dark.
10. Allow to cool in the pan for 10 minutes then transfer to a plate to slice.
My streusel didn’t want to stay on the bread and ended up somewhere in the middle of it during the baking process, but that wasn’t necessarily a bad thing. I don’t think you can ever have too much cinnamon sugar on a slice of bread and this was just absolutely wonderful. Tom really liked to toast a thick slice of it then spread some butter on top. I could eat this every day for probably a month before I got tired of it.