I haven’t really decided if it’s the tender and billowy texture or subtly rich flavor that makes it the perfect medium for chocolate and sugary, warm spices, but Brioche wantonly reigns supreme in the world of enriched bread. A good stand mixer does most of the manual labor when kneading this bread. Add to that a bit of rolling skill and a little patience and you’ll get a long way with this benevolent dough. Cinnamon filled spirals of dough cloaked with caramelized brown sugar and almonds give this bread a luscious flavor and texture that never fails to delight.
When the dough first comes together it is shaggy, then begins to change as it is kneaded in a stand mixer. Butter is added and the kneading continues until the dough transforms into a smooth, elastic mass. Watching this happen is a reminder of why I love making this bread.
Place the dough in a bowl and cover with plastic wrap. Let it rise overnight in the fridge for the best flavor. If you can’t wait that long, let it rise in a warm, draft-free space for at least 6 hours. It will nearly double in size.
The dough is rolled out and cut into circles. Three circles are placed so they overlap one another, then sprinkled with cinnamon and sugar. They are rolled into a rosette, cut and placed in a baking pan.
Switch it up by filling the dough with Nutella rather than cinnamon and sugar. I usually make one loaf of each filling because both are just that good.
When the rosettes have risen, drench the top with the brown sugar mixture and sprinkle with slivered almonds. Pop in the oven and bake until golden brown. Your kitchen should have the scent of bakery heaven. Cool in the pan on a rack for 30 minutes before diving in.
Layers of cinnamon, caramelized sugar and almonds nestled in a billowy cushion of tender dough hit that sweet spot morning, noon and night. If every last morsel hasn’t been devoured after 2-3 days, you can slice it and make a French toast that borders on the divine. Enjoy!