Test kitchen five - buttermilk brioche

6 servings
15 min
40 min
Very Easy


Number of serving: 6
1/4 Cup very Warm Water (about 110 degrees)

1/2 Cup Cultured Buttermilk  - Heat until simmering but not boiling. You don't want the buttermilk to break

1 Tablespoon Active Dry Yeast

5 1/2 to 6 Cups All Purpose Flour

1 Tablespoon Sugar

1 Teaspoon Salt

-3 Large Eggs At Room Temperature

- 1/4 Cup Sugar

4 Ounces Butter Substitute (Smart Balance (c) or other High Fat - Low Water Suvstitute)

3/4 Cup Currants

1 Tablespoon Ground Cinnamon

1 Teaspoon Sugar

1 Egg White Beaten with 1 Tablespoon Buttermilk for Glaze

2 Tablespoons Oil

1 Large Mixing Bowl

Rolling Pin

Flat Surface

3 1-Gallon Zipper Bags

Plastic Wrap

13" x 9" x 2" Baking Pan


  • In the large bowl, add the water, 1 tablespoon sugar and yeast - allow to bloom (about 5 minutes)Add the Flour, buttermilk, whole eggs, 1/4 cup sugar and salt.
  • Mix with you hands to form a very soft doughGather the dough up and begin smacking it back into the bowl.
  • Add a little flour and knead it in a little between smacks"Smack" the dough into the bowl 100 times - or - until the dough becomes smooth and no longer sticky.
  • Lightly coat the bowl and dough with oilCover with plastic wrap and allow to double in size (About 1 Hour). Punch the dough down and divide into 3 equal portions.
  • Place the portions into separate bags and place in the freezer for 45 minutesWhen the dough is cold and firm - take each dough ball and roll out on a flat surface into 1' x 1' squares (They will be about 1/2" thick).
  • Sprinkle each square with 1 Teaspoon Ground cinnamon and 1/3 of the currantsStack the layers on top of another. Beginning with the side closest to you, roll (jellyroll style) into a log
  • Pinch the seams to seal and place in a lightly oiled panAllow to rise until double in sized (About 45 minutes to 1 hour)Preheat the oven to 350.
  • Beat together the egg white and the tablespoon of buttermilk; brush the top and sides of the loaf.
  • Bake for 25 to 30 minutes - or until the loaf gives a nice solid "Thunk" when thumpedRemove from the oven and cool on a wire rack.


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