Studded Spiral Cinnamon Brioche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
2 cups whole wheat bread flour½ cup all purpose flour3 tbsp dry skim milk powder1 tsp salt2 tsp instant yeast2/3 cup recently fed sourdough starter1 tbsp vanilla1 tsp orange flower water (optional)2 large eggs⅓ cup Scented Cinnamon Honey Butter (https://www.yummysmells.ca/2016/05/harcha-with-scented-cinnamon-honey.html)---FIlling:¼ cup dried cranberries½ cup diced pecans1 tbsp honey2 egg whites---Assembly:¼ cup semolina, for dusting2 egg yolks, beaten with 2 tbsp water, for egg wash
In the bowl of a stand mixer fitted with the dough hook, whisk together the dry ingredients.
Add the sourdough starter and flavourings, mixing well.
Add the eggs, one at a time, mixing in well.
Add the butter in small pieces, beating it in gradually. Continue beating until the dough is smooth and shiny, about 5 to 8 minutes.
Cover and let rise until puffy, about 1 ½ hours.
Filling and Assembly:
Line a greased 10” springform pan with parchment and dust the bottom with semolina flour.
Punch down and roll out on a lightly floured surface to a rectangle about 9 inches wide and 3 feet long. Let rest 5 minutes.
Meanwhile, combine craisins, pecans, honey and egg white.
Sprinkle the surface of the dough with the filling mixture.
Beginning with a long edge, roll the dough into a log.
Spiral the log into pan or other deep, round pan, tucking the end into the middle.
Cover and let rise in a warm place until very puffy, about 1 1/2 to 2 hours.
Heat the oven to 350°F.
Brush the risen loaf with the egg wash.
Bake 45 to 55 minutes, until its internal temperature is at least 190ºF on an instant-read thermometer. Check after 20 minutes and tent with foil if it's browning too quickly.
Cool in the pan for 15 minutes, then gently unmould onto a rack to cool completely.
Serving Size: Makes one large loaf, 20 slices
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Add the sourdough starter and flavourings, mixing well.
Add the eggs, one at a time, mixing in well.
Add the butter in small pieces, beating it in gradually. Continue beating until the dough is smooth and shiny, about 5 to 8 minutes.
Cover and let rise until puffy, about 1 ½ hours.
Filling and Assembly:
Line a greased 10” springform pan with parchment and dust the bottom with semolina flour.
Punch down and roll out on a lightly floured surface to a rectangle about 9 inches wide and 3 feet long. Let rest 5 minutes.
Meanwhile, combine craisins, pecans, honey and egg white.
Sprinkle the surface of the dough with the filling mixture.
Beginning with a long edge, roll the dough into a log.
Spiral the log into pan or other deep, round pan, tucking the end into the middle.
Cover and let rise in a warm place until very puffy, about 1 1/2 to 2 hours.
Heat the oven to 350°F.
Brush the risen loaf with the egg wash.
Bake 45 to 55 minutes, until its internal temperature is at least 190ºF on an instant-read thermometer. Check after 20 minutes and tent with foil if it's browning too quickly.
Cool in the pan for 15 minutes, then gently unmould onto a rack to cool completely.
Serving Size: Makes one large loaf, 20 slices
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 129.2
- Total Fat: 4.9 g
- Cholesterol: 41.4 mg
- Sodium: 146.9 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 2.2 g
- Protein: 4.4 g
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