Cinnamon and Brown Sugar Brioche Wreath
As if brioche is not delicious on it's own, swirl it with brown sugar, pecans, and cinnamon to make it even more irresistible. This bread is not overly sweet, so it's perfect for dessert or as a mid-day snack. This bread is fun to make because you can get creative with what you want to swirl it with. It yields two wreaths, so you can make two different kinds if you want!
Yields 2 brioche wreaths
- 1/4 cup warm water, 110 degrees F
- 1/2 cup warm whole milk, 110 degrees F
- 2 1/4 teaspoon active dry yeast
- 3 tablespoons granulated sugar
- 3 eggs
- 1 teaspoon vanilla
- 3 1/2-4 cups all purpose flour
- 1 teaspoon salt
- 10 tablespoons butter, softened
- 1 1/2 cup chopped pecans, toasted
- 1 stick unsalted butter, softened
- 1 cup brown sugar
- 1/3 cup all purpose flour
- 2 tablespoons cinnamon
- 1/2 teaspoon salt
- 1 egg
- 1 tablespoon water
- Combine water, milk, sugar, and yeast in your stand mixer bowl. Set aside for 5 minutes for yeast to activate. You should see foam staring to form on top of the mixture.
- Whisk eggs and vanilla into the yeast mixture. Add in half of the flour and mix on low speed with your hook attachment. Add in your salt and the remaining flour in 1/2 cup increments, until a soft dough comes together.
- While the mixer is on low speed, add in your butter 2 tablespoons at a time. Wait for the butter to incorporate into the dough after each addition.
- Mix for 5-7 minutes on medium speed. The dough should be smooth, but still quite sticky.
- Place the dough in a large greased bowl and cover with plastic wrap. Place in a warm place for 2 hours or until the dough has doubled in size.
- While the dough is rising, prepare the filling by mixing together all the ingredients in a bowl until it forms into a smooth paste.
- When the dough has doubled in size, punch it down and dump it out onto a lightly floured work surface. Divide the dough in half, placing half the dough back into the bowl and keeping it covered with a kitchen towel.
- Roll the dough you kept out into a 12x15 rectangle and sprinkle half the filling onto the dough. From the longer end, roll into a log.
- Using a sharp knife, slice through the length of the log right through the center. Position both halves with the filling side facing up.
- Intertwine the halves one over the over, making sure that the filling is always facing up. Shape the twisted dough into a wreath, pinching the ends together. Lift the wreath into a parchment lined cake pan. Repeat with the other half of the dough.
- Cover both cake pans with a kitchen towel and place in a warm place for another hour for a second rise.
- Preheat your oven to 350 degrees F
- Whisk egg with 1 tablespoon of water. Brush on top of your brioche and bake for 20-25 minutes. Let cool on a wire wrack for 10-15 minutes before serving.