Cinnamon Cinnamon-y Brioche Loaf

A brioche loaf is usually brown and crusty on the outside and soft on the inside, it is warm, puffy and the pieces you pull slowly from the slice you just cut are just wonderful.

This picture below is of my regular brioche.

Sorry for not posting a picture of a slice of the dark rich color of this awesome cinnamon brioche loaf.





But there is something that tops that now.

Something a million times better.

I promise you.

It is called cinnamon infused brioche loaf.





When you bite into it you will feel like you died ans gone to Heaven - trust me.

It is one of my own personal creations for my wonderful husband and now it is unveiled here for you to try and enjoy.



Ingredients:

500 gr flour

1 TBSP cinnamon

1/4 teaspoon almond extract

10 gr instant yeast

1/2 cup milk

1/2 cup orange juice

2 eggs, beaten

1/2 cup chocolate sprinkles (Jimmies)





2/3 cup sugar (you can use Splenda)

6 tbsp butter, room temperature

1/2 teaspoon salt

1 egg yolk or a few TBSP of milk combined with some sugar - for glaze

3 tbsp brown raw sugar for topping













Directions:

Dissolve the yeast into the milk, then add the rest of the ingredients, making sure you add the salt at the end.

It is believed that having salt in direct contact with the yeast - kills the yeast and you do not want that.

Knead 10 to 20 minutes minutes and let rest for 35-60 minutes.

Punch it down and pat it so you can flatten it.

Roll the dough and place it into a greased loaf pan, 5 by 10 inches if possible.







 

If you are not sure that only greasing the loaf pan will help with the removal of the brioche at the end, then use either parchment paper or waxed paper.

However, Alton Brown says that waxed paper will burn.

Keep in mind that the brioche will double, even triple in volume.

Let it rise for at least 45 more minutes.

Glaze it and bake at 350 F for 30-40 minutes.

If it starts to brown too quickly, cover with aluminum foil.

When the loaf is cooked through, it should sound hollow when you knock on it.

Make sure the pan is placed in the middle of the oven.

After the baking time, let the brioche sit in the pan for approx. 5 minutes, then remove it and let it cool on a cooling rack.







Keeps well in a ziplock plastic bag, at room temperature or in the fridge.





I sliced my loaf after I had a few slices and froze it and when I want to enjoy a slice, then I just microwave every slice for 12 seconds on each side, then toast it for about 1 minute on high in your toaster oven. 

Look how nicely it rose and baked !

If allowed to proof and rise for long enough, then the final baked loaf will be puffy and not at all flat.