Cinnamon Plaited Brioche Bread

If you are a frequent visitor to this blog, you will know how much I enjoy making bread. While I am very happy to let kitchen appliances carry out the hard work, indeed for this loaf they are necessary, shaping the dough is always fun to do by hand. Since I first tried an eight strand plaited loaf last year, I have become hooked on intertwining lengths of dough and observing the final, baked result. This Cinnamon Plaited Brioche Bread is delicious and easy to make.

FF Cinnamon Plaited Brioche Bread
Cinnamon Plaited Brioche Bread a delicious breakfast.

Having re-tested the recipe and technique I have full confidence that you too can make this delicious bread. Even if you have never plaited before, the step by step photographs will show you how. Such a small amount of extra effort and you will be rewarded with a stunning loaf. While the smell of cinnamon dough, baking, will have you counting the minutes until your first slice!

FF Cinnamon Plaited Brioche Bread
Cinnamon Plaited Brioche Bread golden and bronzed with a hidden inner.

When baking, it always pays to use the very best ingredients available. However, not everyone’s budget can stretch to premium ingredients. If you can make one change here, I strongly recommend using free range, or organic eggs. Their golden yolks are what help give this loaf its amazing colour. Both in the bread itself and the egg wash, brushed on before baking. Resulting in both the golden and bronzed baked crust.

FF Cinnamon Plaited Brioche Bread
Cinnamon Plaited Brioche Bread beautiful inside and out.

Serving this bread, sliced for breakfast or as an afternoon treat with a hot drink, is sure to brighten anyone’s day. Since it is a large loaf, why not take it to work, pre-sliced and share with your colleagues? Since all food tastes better when it is shared, that is the only way to improve this bread. Simply by sharing it.

FF Cinnamon Plaited Brioche Bread
Cinnamon Plaited Brioche Bread simply delicious.

Recipe: Cinnamon Plaited Brioche Bread 

300mls Whole Milk

2 Large Free Range Eggs

1tsp Caster Sugar

10g Dried Yeast – I use Allinson in the green tub or sachets

600g/1lb 5oz Strong White Bread Flour – I use Shipton Mill

50g/2oz Unsalted Butter

10g Salt – I use Maldon

For the cinnamon filling:

75g/3oz Light Muscavado Sugar – I use Billington’s

4tsp Cinnamon

1 free range egg plus 1tbsp milk to brush over the loaf.

Method:

The method given for making this Cinnamon Plaited Brioche Bread uses a dough hook fitted to a stand mixer. The enriched dough is very, very sticky, prior to its first prove. Using a stand mixer ensures that the dough is kneaded properly. Resulting in a light textured crumb once baked.

  • First of all ensure that your kitchen is warm. It will really benefit the yeast, during the dough making process.
  • Measure the milk into a jug and warm in a microwave for 20 seconds. Ideally the milk should be body temperature 37C. However, do not overheat as it may kill the yeast.
  • Pour the milk into the bowl of a stand mixer.
  • Crack 2 eggs into the jug and add these to the milk in the bowl. I always break eggs into a separate container first. If any shell escapes it can then be removed and also, extremely occasionally, should an egg be bad, it will not spoil the whole recipe.
  • Next add the sugar and yeast. Swish the liquid about with clean fingers to break up the eggs and mix lightly.
  • On top of the liquid mix add the flour.
  • Now add the butter and salt.
  • Lower the dough hook into the bowl and mix on the slowest speed for 5 minutes. Then, gradually increase the speed to medium and mix for a further 5 minutes.
  • After the mixing time has elapsed stop the mixer.
  • Remove a small piece of dough and stretch it between your fingers. The dough is kneaded when it can be stretched so thinly that light can be seen through it. This is called the windowpane test.
  • If the dough tears before it can be fully stretched, lower the dough hook and continue mixing, checking every 3 minutes, until it passes the windowpane test.
  • Once the dough passes the windowpane test it is ready to prove. Scrape the dough from the dough hook and allow to drop into the bowl. Cover the bowl with a clean tea towel and place somewhere warm and drought free.
  • Allow the dough to prove until doubled in size – approximately 1 hour.
  • While the dough is proving grease a large baking tray with butter. Also, into a small bowl, weigh out the sugar and add the cinnamon. Stir to mix and break up any large sugar lumps using your fingers. Set to one side.
  • Once doubled in size turn the dough out on to a lightly floured surface. Use your hand, or a dough scraper to remove all of the dough.
  • Shape the dough into a round and then weigh it. I use digital scales, placing the dough on to a piece of baking parchment. Make a note of the weight of the dough. Now divide that figure in 3.
  • Cut the dough into 3 pieces that are equal in weight.
  • Roll each piece of dough into a length and then flatten, using your hands or a rolling pin. Each flattened length of dough should measure 50cm/20″.
FF Cinnamon Plaited Brioche Bread
Preparing three dough strands for the cinnamon/sugar filling.
  • Sprinkle the sugar/cinnamon mixture down the middle of each piece of dough. Dividing it equally between three strands.
  • Dab a little tap water down the right side of the first strip of dough. Now bring the left side over and pinch to secure the sides together. Similar to making a sausage roll.
  • Continue until all three lengths of dough have their filling securely encased.
  • Roll each length of dough so that the join is underneath and not visible.
  • Join all three lengths of dough at the top. Place on top of each other and pinch together to secure.
FF Cinnamon Plaited Brioche Bread
Filling, securing and attaching the top of the plait.
  • Plaiting the dough:
  • Starting from left to right, number the strands 1, 2 and 3. Number 1 strand will always be to the left, 2 in the middle and 3 on the right.
  • Pass strand 1 over strand 2.
  • Now pass strand 3 over strand 2. Ensure the strands are not pulled tight and likewise there should be no gaps.
  • Repeat the past two steps until the plait is finished. (Strand 1 over 2, then strand 3 over strand 2 and repeat.)
  • Pinch the bottom 3 strands together so that they are secure and look tidy.
  • Lift the plait using both hands at either end and place diagonally on to the greased baking tray.
  • Cover with a clean tea towel and leave, as before, in a draught free place.
  • While the plaited dough is proving preheat the oven to 240C/220C gas mark 9. Break an egg into a bowl, add the tablespoon of milk and whisk with a fork to mix. This is the eggwash.
  • Once the plaited dough has doubled in size use a soft pastry brush and carefully brush the egg wash over.
FF Cinnamon Plaited Brioche Bread
Plaiting the dough strands, proving and egg washing before baking.
  • Place the egg washed Cinnamon Plaited Brioche Bread into the centre of the preheated oven and bake for 10 minutes. Then reduce the oven temperature to 220C/200C fan, gas mark 7. Continue to bake for a further 15-20 minutes.
  • The bread is baked when a deep, golden crust has formed and the base sounds hollow, when rapped with a knuckle.
  • Once baked remove the bread from the oven.
FF Cinnamon Plaited Brioche Bread
Beautifully baked Cinnamon Plaited Brioche Bread.
  • Slide a pallet knife under the baked bread, then carefully transfer to a cooling rack.
FF Cinnamon Plaited Brioche Bread
Cinnamon Plaited Brioche Bread cooled and sliced, revealing the hidden centre of each strand.

Allow the loaf to cool to body temperature before slicing. Attempting to slice while the bread is still hot will compact the bread. Also eating freshly baked, hot bread, is not good for our digestion!

Serve sliced with a smile and a complimenting drink.

Placed in a bread bin, or wrapped loosely in foil, once fully cooled, this loaf will last up to three days. It can be toasted, although I’d advise not to use a toaster due to the sugar present. Under a grill, or even better, in front of a log fire, this bread makes excellent toast!

If you have enjoyed this recipe for Cinnamon Plaited Brioche Bread you may also like these:

Large White Bloomer

FF Cinnamon Plaited Brioche Bread
Large White Bloomer

Knotted Poppyseed Rolls

FF Cinnamon Plaited Brioche Bread
Knotted Poppyseed Rolls

Ginger Date Hot Cross Buns

FF Cinnamon Plaited Brioche Bread
Ginger Date Hot Cross Buns

Homemade bread is the most luxurious food, for me, to bake. Enticing smells as it is baking, make our house feel like a home. Appreciative comments when a fresh loaf is on the table, to be served with dinner, or for breakfast, make me smile. Not for the accolade, or indeed achievement, from others, of having made my own loaf. Simply the fact that I am giving my family, delicious, additive free, tasty bread, is enough to keep me baking.

What do you really enjoy cooking and baking? Who do you like to share it with?

Sammie xx

 

Share This Facebooktwittergoogle_pluspinteresttumblr

Christmas Spiced Fruit Loaf

Christmas is only four weeks away and I am thoroughly enjoying the build up. Especially when it comes to creating new recipes to share with you here. Food is a big part of our Christmas, with tradition dictating our ham is cooked on Christmas Eve, as well as fresh sausage rolls and mince pies. This year there will definitely be a Christmas Spiced Fruit Loaf on offer for breakfast on the big day itself. Filling the house with scents of Christmas spice, as it is sliced and toasted.

FF Spiced Christmas Fruit Loaf
Christmas Spiced Fruit Loaf delicious toasted for breakfast.

Packed full of dried fruits including dates, cherries and cranberries, in a brioche style loaf. The added milk, eggs and butter used in a Brioche give it a wonderfully soft crumb. Perfect for eating sliced as is, or toasted and slathered in butter. This loaf really does smell and taste of Christmas.

FF Christmas Spiced Fruit Loaf
Christmas Spiced Fruit Loaf egg wash gives the bronzed, glossy top when baked.

Using the best Medjool Dates from The Medjool Date Company, certainly enhances the taste of this loaf. While sweeter than my Spiced Fruit Loaf, it does not hold back on the Christmas spices of Cinnamon, Ginger, Nutmeg and Allspice. Resulting in the most amazing aroma, filling the kitchen and then the house, as this beautifully bronzed loaf bakes.

FF Christmas Spiced Fruit Loaf
Christmas Spiced Fruit Loaf perfect with a cup of tea mid afternoon.

Baked in the British Bakeware, 3lb Farmhouse Loaf Tin, this fruited bread never sticks. The deep sides of the tin ensure the dough is supported as it rises. Resulting in an evely risen loaf, without a muffin top. The advantage being, a great shaped loaf that is easy to slice and the slices fit in the toaster. Without exception, this loaf tin is my most used and most treasured piece of kitchen bakeware.

Recipe: Christmas Spiced Fruit Loaf

2 Large Free Range Eggs

Approx 320mls Whole Milk – to make volume to 350mls when added to eggs

1tsp Caster Sugar

7g Easy Bake Dried Yeast – I use Allinson in the green container/sachets

500g/1lb 2oz Strong White Flour

50g/2oz Unsalted Butter – at room temperature and cut into cubes plus extra for greasing the loaf tin

7g Salt – I use Maldon

1tsp Vanilla Bean Paste – I use Nielsen-Massey

2tsp Ground Cinnamon

1tsp Ground Ginger

1tsp Freshly Grated Nutmeg

1/2tsp Ground Allspice

100g/4oz Medjool Dates – I like The Medjool Date Co.

100g/4oz Dried Cranberries

50g/2oz Glacé Cherries

1 Egg whisked with a teaspoon of water for the egg wash

Method:

A stand mixer was used to make and knead the dough for this loaf. You may choose to make this by hand, however, the dough is incredibly sticky. A mixer is recommended.

  • Measure out 320mls of milk into a microwaveable jug. Zap on full power for 20 seconds. Stir and check the temperature, it should be the same as body temperature. If it is a little too warm set to one side to cool.
  • Into the slightly warmed (not fridge cold) milk add 2 whole eggs. The volume should be 350mls. Tip away any small excess of milk.
  • Pour the milk and eggs into the large bowl of a stand mixer.
  • Next add the sugar and yeast. Stir with a sooon to break up the eggs and mix the ingredients.
  • Now add the flour, on top of the liquid ingredients. This forms a barrier so that the yeast does not come into direct contact with the next addition, salt.
  • Add the salt and cubes of butter.
  • Fit a dough hook to the stand mixer and mix on a slow speed for 10 minutes.
  • While the dough is mixing prepare the fruit; remove stones from the dates and cut in half, cut each half into four pieces. Next cut each glacé cherry into quarters. Place the cranberries, cherries and dates in a bowl together.
  • After 10 minutes of mixing, stop the mixer and lift the dough hook. Remove a small piece of dough and stretch it. The dough is properly kneaded when it can stretch, without tearing, thinly enough to see light through it. This is called the windowpane test. If the dough tears, lower the dough hook and continue mixing for a further 2 minutes, after which test it again.
  • Once the dough passes the windowpane test, add the fruit and spices.
  • Lower the dough hook and mix again on low speed for a further 2 minutes.
  • After the fruit is incorporated stop the mixer and lift the dough hook.
  • Use clean fingers to scrape the dough from the hook and place it in the bowl.
FF Christmas Spiced Fruit Loaf
The prepared fruit and dough ready for it’s first prove.
  • Cover the bowl with a clean tea towel and place it somewhere warm and away from draughts.
  • Now leave the dough to double in size.
  • NOTE: The presence of spices will slow down the action of the yeast. Therefore, the dough may take longer, up to 2 hours or more, to double in size.
  • While the dough is proving thoroughly grease a 3lb deep farmhouse loaf tin with butter.
  • When the dough has at least doubled in size, scrape it out on to a lightly floured surface.
  • Press the dough into a rough rectangular shape. Now fold the bottom third up and then fold the top third down, so that it slightly overlaps the previous fold.
  • Finally, tuck either end under, so that you have an oval-ish shape. Place the shaped dough into the buttered loaf tin. Cover with the same tea towel as before and leave, as before until doubled in size.
  • While the dough is proving preheat the oven to 240C/22C fan, gas mark 8.
  • Once the dough has doubled or even trebled in size, remove the tea towel. Using a pastry brush lightly brush over the egg wash.
FF Christmas Spiced Fruit Loaf
Christmas Spiced Fruit Loaf ready for the oven.
  • Now place the loaf carefully into the centre of the preheated oven. Bake for 10 minutes before reducing the oven heat to 220C/200C fan, gas mark 7.
  • Continue baking for a further 20 minutes and then remove the loaf from the oven.
  • Turn the loaf out on to a cooling rack. Rap the base of the loaf with your knuckle. The bread is baked if the rapping produces a hollow sound. If not, place the loaf, on its side back in the oven and check every 5 minutes until it is fully baked.
FF Christmas Spiced Fruit Loaf
Christmas Spiced Fruit Loaf fresh from the oven.

Allow the Christmas Spiced Fruit Loaf to fully cool before slicing.

This fruited loaf will last for 3 days in a proper bread bin. Serve sliced, as is, or slice and toast for a delicious, fruit and spice filled breakfast. A perfect treat for the build up to Christmas, or even on Christmas Day itself.

If you have enjoyed this recipe for Christmas Spiced Fruit Loaf you may also like these:

Ginger Date Hot Cross Buns

FF Christmas Spiced Fruit Loaf
Ginger Date Hot Cross Buns

Lighter Wholemeal Loaf

FF Christmas Spiced Fruit Loaf
Lighter Wholemeal Loaf

Dundee Fruit Celebration Cake

FF Christmas Spiced Fruit Loaf
Dundee Fruit Celebration Cake

Since you are setting the stand mixer up to make this fruited loaf, why not double up the ingredients and make two loaves? Sharing is inherently part of Christmas. I can think of no better reason, than to give one loaf away. Surely anyone would be happy to receive the gift of a freshly baked, Christmas Spiced Fruit Loaf!

Whatever you are making, baking and creating in your kitchens, have fun and remember food always tastes better when it’s shared.

Sammie xx

Share This Facebooktwittergoogle_pluspinteresttumblr