Print Options:

Brioche Bread

Yields12 ServingsPrep Time4 hrsCook Time30 minsTotal Time4 hrs 30 mins

Dough
 2 cups all purpose flour
 ¾ cup white whole wheat flour
 ¼ cup milk (lukewarm)
 3 tbsp sugar
 1 ¼ tsp salt
 1 tbsp instant yeast
 3 large eggs
 1 egg yolk
 8 tbsp butter (room temperature)
Cinnamon Hazelnut Filling
 3 tsp cinnamon powder
 3 tbsp sugar
 1 tbsp chopped hazelnut
 soft butter for brushing
1

Mix everything except butter in a mixer on medium-low for about 4 mins.

2

Then incorporate the butter one tbsp at a time and let that run on medium-low for about 15 mins.

3

Your dough will look pretty smooth and on the shiny side. It may be soft and stick a bit to the mixing bowl, but that’s fine.

4

Oil a separate bowl, place the dough inside, cover it with plastic wrap, and let it rest for about an hour. It will rise and at least double in size.

5

(optional) Knead the dough a bit more, which will reduce its size and let it rise again for about 20 mins.

6

Now move it to the fridge for overnight rest. It will puff up a lot by the morning.

7

Next day, you can braid it however you like, there are so many youtube videos on this! I did a simple twist for one of them.

8

For the cinnamon filling brioche, roll the dough into a rectangle shape, brush it with butter, and sprinkle cinnamon and sugar mix, followed by hazelnuts.

9

This is how the cinnamon hazelnut filling inside-out twirl bread looks like

10

Once you are done braiding the bread, let it rest for 3 hours or until it doubles in size.

11

Brush with egg yolk + water mix and, optionally, sprinkle some sesame on top.

12

Pop into the oven (preheated to 350F) for 30 mins and enjoy the fragrance of fresh bread-baking smell! This is probably my absolute favorite part. ????

Nutrition Facts

0 servings

Serving size