Eggless Cinnamon Swirl Brioche

Brioche is a French Bread which is made of enriched dough. The dough is high in butter and egg content and results in a very soft crumb. Every time I see a brioche recipe, I take a step backward seeing the amount of eggs used. But when I saw this cinnamon swirl brioche in barbarabakes, I bookmarked it immediately. And once it comes to challenges, I try it. So I made it a challenge for Baking Eggless February. As I have mentioned earlier, we have decided to do breads this whole year and this brioche fits the bill perfectly. The original recipe yieldes 3 loaves but as this bread is loaded with butter, I wanted to make a single loaf. I calculated the recipe for 1 loaf and made it. It came out very nice. The crust was crispy and the crumb was very soft. The cinnamon flavour filled our house while the bread was in oven. Both hubby and Sruti relished it by dipping it in milk. You can also make french toast with the slices.

The climate was cool yesterday and so my dough took a lot of time to double. If you have problems with the rising, place it in a warmer place and wait. It may even take 3 hours to double. I used my loaf pan to bake the brioche. But you can go creative. I have seen wreaths made with the same dough and it looks beautiful. 

Recipe Source: Barbarabakes
Makes 1 loaf
For The Dough:
Warm Milk-1/2 cup
Sour Curd-3/4 cup
Baking Soda-1/2 tsp
Honey-1/6 cup
Butter-1/2 cup
Flour-3 cups
Salt-1 1/2 tsp
Instant Yeast-1 tsp

For The Filling:
Brown Sugar-1/3 cup
Cinnamon-1 tbs
Salt-1 pinch

1. Mix curd and baking soda and set aside for 5 minutes or until bubbly.
2. Mix together melted butter, warm milk, curd and honey in a bowl.
3. In a large bowl, mix flour, salt and yeast.
4. Pour the wet ingredients over the dry ingredients and mix with a spoon until a soft dough is formed.
5. Knead it for 2 minutes.
6. Cover with a cling wrap and leave it aside until double.
7. Dust the counter and transfer the dough.
8. Roll it into a rectangle of 14" * 8*
9. In a bowl mix together brown sugar, cinnamon and salt.
10. Distribute it evenly on the rectangle leaving 1 cm border along the edges.
11. Starting from the smaller side roll it into a log.
12. With the help of a knife cut the log into two.
13. Place them with cut side facing up.
14. Pinch two ends together and braid the two pieces to form a swirl with the cut side facing upwards.
15. Pinch ends to seal.
16. Grease a loaf tin and place the swirled dough inside.
17. Cover it loosely with a cling wrap and let it sit aside until double.
18. Preheat oven to 175C.
19. Bake the bread for 20 minutes or until the top is golden.
20. Cover the top with foil, reduce temperature to 160 and continue baking for another 20 minutes.
21. Remove from oven and allow it to cool for 10 minutes.
22. With the help of a knife, loosen the sides of the bread from the tin, flip it on the wire rack.
23. Flip it once again on the wire rack and allow it to cool completely before slicing.
24. Slice it up and enjoy with a cup of hot coffee or tea.

Mix together butter and milk.

Mix curd and baking soda

Mix the dry ingredients.

Add the wet ingredients.

Mix to form a soft dough.

Wait until it doubles.

Roll into a rectangle.

Mix the filling.

Sprinkle it evenly.

Roll into a log.

Cut the log into two.

Place the cut side on top.

Pinch ends.

Make the swirl.

Place in a greased loaf tin.

Wait until it doubles.

Bake until done.

Cool on wire rack.

Transfer to a serving plate.

Slice it up.


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