Date and Cinnamon Brioche: 1. In the bowl of a stand mixer, combine 3 1/4 cup of AP flour, 1/4 cup of sugar, 2 1/4 tsp active dry yeast, and 1 tsp salt. 2. Add 1/2 cup of warm milk and 4 large room temp eggs to the flour mixture. Mix on low speed until a dough starts to form. 3. Gradually add in 1/2 cup of softened butter, one tablespoon at a time, mixing thoroughly after each addition. The dough should become smooth and elastic. 4. Add 1 tbsp ground cinnamon to the dough and mix until well incorporated. 5. Add 1/2 cup medjool finely chopped dates and mix until they are evenly distributed throughout the dough. 6. Transfer the dough to a lightly greased bowl, cover it with plastic wrap or a damp towel, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. 7. Once the dough has risen, punch it down and shape it into a loaf or divide it into smaller rolls, depending on your preference. 8. Place the shaped dough into a greased loaf pan or on a baking sheet for rolls. Cover and let it rise again for 30 to 45 minutes, until puffy. 9. Preheat your oven to 350°F (175°C). 10. Bake the brioche for 35-45 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. If the loaf is browning too quickly, cover it with aluminum foil halfway through baking. Place toothpicks in and pull them out of the dough to ensure it is cooked throughout. 11. Allow the brioche to cool on a wire rack before slicing.
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Date and Cinnamon Brioche:
1. In the bowl of a stand mixer, combine 3 1/4 cup of AP flour, 1/4 cup of sugar, 2 1/4 tsp active dry yeast, and 1 tsp salt.
2. Add 1/2 cup of warm milk and 4 large room temp eggs to the flour mixture. Mix on low speed until a dough starts to form.
3. Gradually add in 1/2 cup of softened butter, one tablespoon at a time, mixing thoroughly after each addition. The dough should become smooth and elastic.
4. Add 1 tbsp ground cinnamon to the dough and mix until well incorporated.
5. Add 1/2 cup medjool finely chopped dates and mix until they are evenly distributed throughout the dough.
6. Transfer the dough to a lightly greased bowl, cover it with plastic wrap or a damp towel, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
7. Once the dough has risen, punch it down and shape it into a loaf or divide it into smaller rolls, depending on your preference.
8. Place the shaped dough into a greased loaf pan or on a baking sheet for rolls. Cover and let it rise again for 30 to 45 minutes, until puffy.
9. Preheat your oven to 350°F (175°C).
10. Bake the brioche for 35-45 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. If the loaf is browning too quickly, cover it with aluminum foil halfway through baking. Place toothpicks in and pull them out of the dough to ensure it is cooked throughout.
11. Allow the brioche to cool on a wire rack before slicing.
That looks phenomenal!
Please I NEED it for breakfast right now!!