Ingredients
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- 3 ½ cups unbleached bread flour (420g)
- ¼ cup granulated sugar (50g)
- 2 ¼ tsp instant dry yeast (7g)
- ½ cup whole milk (120ml), warm (105°F / 40°C)
- 3 large eggs (150g), room temperature
- ½ cup unsalted European butter (115g), softened at room temperature
- 2 tbsp ground Saigon cinnamon (15g)
- ¾ cup dark brown sugar (150g), packed
Step-by-Step Instructions
Knead the Brioche
Combine flour, sugar, yeast, and warm milk in a stand mixer fitted with the dough hook. Add eggs one at a time. Knead on low speed for 5 minutes, then add softened butter one tablespoon at a time until completely incorporated and dough is satiny and elastic.
First Proof
Cover bowl with a damp cloth and let rise in a warm spot for 90 minutes until doubled in size.
Roll and Twist
Roll dough on a lightly floured surface into a 16x12-inch rectangle. Spread cinnamon sugar filling evenly to the edges. Roll tightly into a cylinder, slice lengthwise down the center, and twist the two halves into a braided rope.
Bake to Golden
Transfer braid to a greased 9x5-inch loaf pan. Proof for 30 minutes. Bake at 350°F (175°C) for 32 to 35 minutes until dark golden brown and internal temperature reaches 190°F (88°C). Brush with warm syrup while hot.
Sensory Doneness Verification
Crust bakes to a deep mahogany sheen. Warm cinnamon butter fragrance perfumes the entire room.
Troubleshooting & Testing Notes
Gluten was not sufficiently relaxed. If dough resists or springs back, cover with plastic wrap and rest for 10 minutes before rolling again.
Nutrition Facts
Calculated per 1 serving
Recommended Equipment
- Stand mixer with dough hook
- Rolling pin
- 9x5 inch metal loaf pan
- Pastry brush
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