This brioche is interesting from several points of view: the dough is soft, the filling is composed of sugar and cinnamon and the pull-apart format is very user-friendly.
Prep Time: approx. 10 minutes
Rest Time: 2×1 hour
Baking Time: approx. 35 minutes at 350° F
Difficulty: easy
For: approx. a 14-inches rectangular loaf pan
For the Dough
For the Filling
1. In a large bowl, mix all ingredients until you get a dough (make sure that the salt and the yeast are not in contact with each other, otherwise the dough will not rise). Cover with a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour.
2. Make the filling by mixing sugar and cinnamon. Set aside.
3. Melt the butter. Set aside.
4. Deflate the risen dough. On a lightly floured work surface, use a rolling pin to roll the dough out. Make it rectangular-ish.
5. Use a pastry brush to spread melted butter across all of the dough.
6. Sprinkle with all of the sugar-cinnamon mixture.
7. Slice the dough, into six equal-sized strips.
8. Stack the strips on top of one another.
9. Slice the stack into 6-7 equal slices once again.
10. Layer the dough squares in the loaf pan.
11. Cover with a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 30 to 45 minutes.
12. Preheat the oven to 350° F.
12. Bake for 30-35 minutes. Serve warm or cold.
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