Maple Swirl Brioche Bread
This recipe makes two breads – I make one with maple sugar and give you the proportions to make the remaining one into a mouth-wateringly, tender cinnamon brioche bread which is really a pretty loaf style bubka.
1 1/2 cups warm water
5 teaspoons dry yeast
1 1/4 teaspoons salt
1/3 cup sugar
3 egg yolks
1/3 cup dry milk powder
1 cup all purpose flour
3-4 cups bread flour
1 cup, unsalted butter, softened
8 ounces, coarsely ground or shredded hard maple sugar (from a block)
*If you do not have this, use brown sugar and/or minced up caramels
CINNAMON SWIRL (alternate filling)
1 tablespoon or more cinnamon
1/3 cup sugar
Generously grease two 8 by 4 inch loaf pans and set aside on a parchment paper lined baking sheet.
In the bowl of an electric mixer, whisk together water and yeast and let stand 1 minute. Stir in salt, sugar, egg yolks, milk powder, and most of flour, holding back about 2 cups of the bread flour. Mix, then knead, adding in more flour as required to make a soft, elastic dough, 5-8 minutes. Once a soft ball forms and dough seems resilient, continue kneading but add in chunks of the softened butter, until it is all combined.
Form dough into a ball and place in a lightly greased bowl. Insert into a plastic bag and let rise 45 minutes. Gently deflate the dough and divide in two portions.
Flatten each section into an oval, about 10 by 6 inches.
Scatter on chunks of maple sugar. Roll up snugly into a jellyroll and place in one of the prepared loaf pans.
For the other, either bake as a plain brioche loaf, or make into a cinnamon bread.
Scatter on sugar and cinnamon and press into dough slightly. Roll up into a jellyroll.
Brush both loaves with melted butter and then, using scissors, make little snips all over breads, or leave plain. For cinnamon bread, you can also dust top with additional sugar and a light dusting of cinnamon.
Place both loaves in a large plastic bag and let rise until quite puffy, about 30-45 minutes.
Preheat oven to 350 F. Place loaf pans on baking sheet.
Bake until done, about 30-40 minutes or until well browned. Let cool in pan 20 minutes before removing.
Makes 2, serves 6-8 each
Marcy’s Kosher Cuisine – by Marcy Goldman