Cori’s Easter Brioche
Cori’s Easter Brioche
Brioche by definition is a sweet dough yeasty dough rich with butter and eggs. And this cinnamon swirled loaf definitely fits the definition. This was Cori’s favorite bread to make for Easter. She found the traditional Italian Easter bread too dry, and preferred the ease of this recipe. I see why, although I love the traditional one, too. Bread is not my specialty, but this loaf is so easy, and so tasty, I am happy to bake one or two every Easter season. No kneading, and just a few simple raises, and one overnight ! For those of us who are yeast-challenged, this is impressive.
This loaf bakes in a tube pan with a removable bottom, ( everyone has one of those) . I amped up the cinnamon and sugar from the original recipe and roll the dough smaller and tighter to get more swirl. That’s always my favorite part! Icing drizzle, optional.
GOLDEN BRIOCHE
Recipe from Marie, Cori’s lovely friend and co-worker who shared this with her years ago. Merci Marie !
1/2 cup milk, scalded and cooled slightly before use
3/4 cup butter ( 1 1/2 sticks) , softened
1/3 cup sugar
4 eggs, beaten, at room temperature
1/2 cup warm water
1 package ( 2 1/4 teaspoons) yeast
1 teaspoon salt
4 cups flour
1/2 cup brown sugar
2 teaspoons cinnamon
1 additional egg, beaten to brush the top
Dissolve yeast in warm water. Set aside.
In the bowl of a stand mixer, (or with a hand mixer) combine scalded milk, sugar, salt, butter, and yeast mixture. Mix on low speed for about a minute. Add eggs and 2 cups of the flour. Mix well until smooth.
Stir in additional 2 cups of flour by hand with a wooden spoon or rubber spatula. Mixture should be smooth and slightly sticky.
Cover bowl with plastic wrap and let rise in a warm spot until doubled in bulk, about 1 1/2 hours.
Stir down by hand, then cover and place in a refrigerator. Let rise overnight or 2 to 3 hours, until doubled in bulk.
Turn dough out onto a lightly floured surface. Roll dough out to approximately 12” x 16”rectangle. Sprinkle with brown sugar and cinnamon.
Roll from larger end, tightly, jelly roll fashion and place into a lightly buttered 9-inch tube pan with removable bottom. Be sure seam side is down and press ends to seal .
Cover and let raise in a warm spot for 1 1/2 hours, or until doubled.
Preheat oven to 375.
Brush with beaten egg and bake 40-45 minutes or until golden brown. Bread should sound hollow when tapped. ( Kellie’s tip!)
Frost with confectioners icing, if desired.
Make icing, if desired.
1 cup confectioners sugar
1 teaspoon vanilla extract
2 tablespoons water ( more, as needed)
Mix to make icing smooth and desired thickness. Drizzle over top of cooled loaf.
Original Recipe