Cinnamon, raisin and pecan brioche

If you can’t resist the smell of cinnamon bread baking, as well as morning raisin twists for breakfast (kind of), you must try this... Because I try to simplify and memorize recipes, I basically used the same recipe as babkas, just changed the filling and, voilà.

Here's what you'll need for the dough :

300 g flour

125 g butter, softened

30 g sugar

1-1/2 teaspoon yeast (10 g)

3 eggs

Pinch of salt

Filling :

1 cup raisins (I soften them by leaving 20 minutes in hot water then straining and towel drying)

1 cup cranberries (same as above)

1/2 cup chopped pecans

1/2 cup brown sugar

1 teaspoon cinnamon (or vanilla)

Dissolve the yeast in 2 tablespoons of slightly warm water with 1 tablespoon of sugar. Beat eggs in a small bowl. Knead flour, dissolved yeast, eggs, rest of sugar and salt in a bowl or mixer, about 5 minutes. Once mixed, add softened butter, knead another 10 minutes. The dough should be elastic, but not wet or sticky. Cover the bowl with a clean kitchen towel, leave in a warm place, and allow to rise about 30 minutes. Knead the ball of dough with a fist to get rid of the air. Then roll into a ball again and leave in a covered bowl in the refrigerator a minimum of 2 hours, or best yet, overnight.

Mix filling ingredients and set aside. Butter and flour a loaf pan. Cut ball of dough in half. Roll into 2 long tubes the length of your loaf pan. Roll out dough to about a 1/4 inch thickness on a floured surface into a rectangle, keeping in mind the length as being similarly to pan. Spread a layer of filling to the edges. Roll into 2 long, thick tubes. Take each roll and braid together to make one. Cover with parchment paper and a towel and allow to rise in a warm corner for about 30 minutes. Preheat oven to 170° C (350° F). Optional: you can brush with an egg wash of 1 egg yolk + 1 tablespoon of water. For this version, I left the dough au naturel, without a wash. Bake for 30 minutes, until golden or until the middle has risen.

Enjoy everyone !

Bon appétit !

Comments

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