Cinnamon Crunch Braided Brioche Bread
Ingredients
The dough
-
½
cup
warm water
-
3
teaspoons
yeast
-
1½
teaspoons
salt
-
3
tablespoons
sugar
-
3
cups
flour
-
3
units
eggs
-
12
tablespoons
butter, melted
Cinnamon Sugar Coating
-
½
cup
butter, melted
-
1
teaspoon
vanilla extract
-
1
cup
brown sugar
-
2
teaspoons
cinnamon
Streusel Topping
-
¼
cup
brown sugar
-
1
tablespoon
butter, cold
-
1
teaspoon
cinnamon
-
2
tablespoons
chopped pecans (optional)
Instructions
- Combine warm water, yeast, salt, and sugar in a mixer bowl and mix until incorporated.
- Add eggs and melted butter, then mix until combined.
- Gradually mix in the flour until the dough forms, then place it in a greased bowl and cover.
- Let the dough rise for 1-2 hours or until doubled in size, then refrigerate overnight or up to 5 days.
- Remove the dough and let it sit at room temperature for 15 minutes.
- Prepare the Cinnamon Sugar Coating by mixing melted butter and vanilla in a bowl, and brown sugar with cinnamon in another bowl.
- Grease a loaf pan and sprinkle it with the Cinnamon Sugar Coating.
- Divide the dough into three pieces, roll each into a rope, dip in butter, and coat with cinnamon sugar.
- Braid the ropes together and place in the loaf pan, then cover and let rise for another 1-2 hours.
- Preheat the oven to 350°F (175°C).
- Make the streusel topping by mixing brown sugar, cold butter, cinnamon, and pecans until crumbly.
- Sprinkle the streusel over the bread and bake for 45-55 minutes, tenting with foil after 15-20 minutes.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
12
Calories
396
Total fat
20g
Total carbohydrates
52g
Total protein
6g
Sodium
300mg
Cholesterol
70mg
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