Making cinnamon rolls is hands down one of the most popular ways that folks use our brioche dough. Not only is this an easy dough to prepare, but since it can be used for up to five days after being made, there is the potential to eat cinnamon rolls every day of the week. Of course, we stand by the phrase “all things in moderation,” but it’s still nice to know that there’s a way to make every Monday morning more enjoyable.
Truck stop cinnamon rolls are not much different than our regular buns, they are just significantly bigger (each one can serve two. Or more?). They are perfect for brunch or company; a special indulgence.
We are big fans of sweet dough (especially around the most wonderful time of the year), and while we often choose gigantic cinnamon rolls, we will never say no to monkey bread. Over the years we’ve made Classic Monkey Bread, Pumpkin Spice Monkey Bread, and even Crock Pot Monkey Bread, and now we are adding Panettone Monkey Bread to the list. The Panettone dough comes from our Holiday and Celebration Bread in Five book (a fabulous Holiday gift, wink wink), and works well in this adaption; it’s studded with orange, lemon, and dried fruit, coated in sugar and butter and then more sugar and butter. It’s the perfect way to start out Christmas break (or even just Monday morning).
1 1/2 cups (340g) lukewarm water (100F or below) 1 tablespoon (10g) Red Star Platinum Yeast 1 tablespoon (17g) kosher salt 1/2 cup (170g) honey 8 large eggs, room temperature 1 cup (2 sticks | 225g) unsalted butter, melted and slightly cooled 1 teaspoon lemon extract 2 teaspoons pure vanilla extract 2 teaspoons lemon zest, grated 2 cups (340g) mixed dried and/or candied fruit (I used a mixture of dried cranberries and candied orange peel, but golden raisins, dried pineapple, dried apricots, and dried cherries are all good options.) 7 1/2 cups (1065g) all-purpose flour
9 tablespoons unsalted butter, plus more for greasing the pan
1 cup (200g) granulated sugar
1 tablespoons plus 1 teaspoon ground cinnamon
1/4 cup brown sugar
1/4 teaspoon salt
1 to 2 tablespoons Triple Sec (optional)
Generously butter a 9 x 4 x 4-inch Pullman Pan or 10-cup Bundt pan.
Dust the surface of the refrigerated dough with flour and cut off a 1 1/2 pound (cantaloupe-size) piece. Divide the dough into about 30 equal pieces. Roll the dough into small balls. If the dough is sticking to your hands, coat your palms with a small amount of soft butter. Melt 5 tablespoons butter in a bowl. Combine the granulated sugar and cinnamon in a second bowl. Drop the dough balls into the butter and then coat them with the cinnamon sugar.
Place the balls in the prepared pan.
Allow the dough to rise for about 1 hour.
Preheat the oven to 350F, with a rack placed int he center of the oven.
Just before putting the pan in the oven, melt the remaining 4 tablespoons butter, and then add any remaining cinnamon sugar, the brown sugar, and the salt. Add the triple sec and stir to combine.
Set the pan on a baking sheet, just in case the caramel bubbles over the top. Bake for about 40 minutes, or until caramelized and set.
Allow the bread to cool for 5 minutes.
Invert the loaf onto a serving tray.
Lesaffre Yeast Corporation (Red Star) provided yeast samples for recipe testing, and sponsors BreadIn5’s website and other promotional activities.
A popular recipe on our site is the Raspberry Brioche Braid, a pastry Zoe came up with to mimic a Danish braid without quite as much work. Since berries are now behind on us and we look forward to cold days and even colder nights, I decided to try my hand at an Apple version of Zoe’s creation. Since my children devoured the braid in moments I can assure you that is it in fact, quite delicious, and a perfect way to start a day, or end one.
Egg wash (1 egg mixed with 1 tablespoon water) for topping braid
1 cup powdered sugar
1 tablespoon unsalted butter, melted
1 tablespoons water
1 tablespoon brandy (optional)
To make the jam: Place the grated apple, apple cider, sugar and salt into a pan and stir together. Simmer over a medium/low heat for about 20 minutes, stirring often, until most the juice has cooked into the apples. Set aside and let cool to room temperature. (The mixture will still look very ‘grated’, but the apples will continue cooking as the bread bakes.)
To make the cream cheese filling: mix the cream cheese, zest and sugar in a bowl until smooth.
Take a one pound piece of dough from the dough bucket (weighing on a scale is the easiest way, but if you don’t have one, a grapefruit-sized piece will do) and roll the dough into a 9 x 12-inch rectangle. Make sure to use enough flour that the dough doesn’t stick to the surface or the rolling pin. TRANSFER THE ROLLED OUT DOUGH TO A SHEET OF PARCHMENT. Spread the cream cheese filling down the center of the dough, about 1 inch wide.
Top the cream cheese with about 1/2 cup of the apple filling. You can add more, but some may leak out of the braid as it is baking. There may be a little jam left over to serve with the baked braid.
Cut 1/2-inch thick strips of dough with a pastry or pizza cutter. (Try to get an even amount on both sides, but it’s okay if it doesn’t happen.)
Lightly twist the top two strips of dough, then cross them over the top of the filling. Do not pull the dough too thin or it may break as it rises and bakes. Continue that same routine of twisting the pieces and crossing them over each other on top of the filling, until you are at the bottom. If you find an odd piece of the dough, that doesn’t have a mate, just twist it and place it over the filling. When you get to the end, tuck the loose pieces under the loaf, so they are secure and won’t pop out when baking.
Place the braid and parchment onto a baking sheet, cover loosely with plastic and allow to rest for about 1 1/2 hours.
Adjust an oven rack to the middle position, and preheat the oven to 350°F.
Just before baking, brush the loaf gently with the egg wash.
Bake the loaf for about 30 minutes or until golden brown (I like to bake this braid on two layers of baking sheets, to keep the bottom from browning too quickly). Allow to cool before topping with the icing.
To make the icing: place the powdered sugar in a medium bowl. Combine the melted butter, water, brandy, and salt together, and pour it over the powdered sugar, whisking until smooth. It should come off a spoon in a thin drizzle.
Red Star Yeast sponsored this post, and provided yeast samples for recipe testing.
We had such a good response to our Chocolate Bread that we decided to make some Nutella swirl buns to go along with it. The no-knead chocolate dough is not overly sweet, and it balances the Nutella and sugar coating quite well. We made them in individual molds, but you can also bake them free form in a 9 x 13 pan if you don’t have them.
Butter ten 3 x 2-inch soufflé molds, ramekins, or other straight-sided molds (note: you can use regular muffins tins, but you will need to cut the buns smaller; into more pieces. You can also bake them free form in a 9 x 13 pan like traditional cinnamon rolls). Line the bottom of each mold with parchment paper, and then generously coat with granulated sugar, tapping out any excess. Place the molds on a baking sheet.
Using a rolling pin, the dough out to an 1/8-inch-thick rectangle, and then spread the Nutella over the dough (you can use more than 1/2 cup, but I found that less is more here, both for taste and ease of cutting the dough into slices). If your dough is really soft and hard to work with, you can place it (filled and rolled) on a parchment-lined baking sheet and chill for 20-30 minutes before slicing.
Use a kitchen scissors or a sharp knife to cut the dough into 10 equal pieces. Transfer the pieces to the prepared molds and place them cut side up. Cover the pans loosely with plastic wrap and let the dough rise until doubled, 1 to 1 1/2 hours.
Adjust the oven rack to the middle lower position. Preheat the oven to 350F.
Remove the plastic and bake 18 to 26 minutes, rotating the pan halfway through, until the rolls are set (You can test for doneness by tapping the top, if it feels firm in the center, then it is done).
Transfer the pan to a wire rack and let the rolls cool for a few minutes. Use a kitchen towel or oven mitts to pick up each soufflé mold, then run a knife carefully around the edges of the pan, and flip the roll onto a wire rack. Carefully put the roll right side up, and repeat with the remaining rolls. Let cool for a few minutes, then toss each roll into sugar and cover.
As you all know by now, at BreadIn5 we take our sweets very seriously and chocolate is an essential food group. So we wanted to share one of the great pleasures of The New Artisan Bread in Five: Chocolate Bread. It has an intense chocolate flavor without being too sweet. This bread is equally as good with a sweet cherry jam as it is with a sharp cheddar; it all just depends on your mood. There will rarely be leftovers (but just in case there are we’ve also got a recipe for Chocolate Cherry Bread Pudding, page 362 of The New Artisan Bread in Five Minutes a Day, that is out of this world!)
Chestnuts roasting on an open fire is such an iconic image of Christmas. If you’ve never had roasted chestnuts, they are one of the sweetest and creamiest of nuts and the absolute perfect pairing with chocolate. This elegant chocolate chestnut bread is from our new Holiday and Celebration Bread in Five Minutes a Day book and is super easy to make. If you have a tall panettone mold, it makes a really festive loaf for the holidays or a great gift, along with our newest book. You can also bake this in a loaf pan or even muffin cups.
I also used this loaf to make a wonderful bread pudding (recipe link at the end). Watch our video on instagram of how we made the bread and tips for kneading ingredients into dough you have stored in the refrigerator. (more…)
There are about one hundred recipes in all of our books, but we always start with a Master Recipe. It is our opportunity in each book to dive a little deeper into our super fast and simple method of bread baking. In Holiday and Celebration Bread in Five Minutes a Day we started with a simple and nostalgic white bread master recipe. It can be the perfect school sandwich bread or the base of some pretty fancy holiday breads. If white bread is not your cup of tea (or loaf of bread) then try one of our enriched or whole grain breads from the new book. With dozens of doughs to choose from in the book, you will find many that suit your holiday needs.
If you are familiar with our dough and method, you may notice that the doughs in this new book are a bit drier than our previous ones. This is on purpose, since some of the more intricate loaves in this book would be more difficult to shape with a very wet dough. Since many of the doughs in the book are enriched (with butter, eggs, milk, etc) they only store in the refrigerator for about 5 days (you can freeze what is left). Because the dough is drier, we find it much easier to mix with a stand mixer, as opposed to a wooden spoon or even a Danish Dough Whisk. You can use those tools, but you’ll need to put some muscle into it, so the dough comes out nice and smooth and consistent.
This post is meant to provide a guide to baking the bread, but the book has tons more details and lots of tips and techniques for those who are just starting out with bread baking or our method in particular. (more…)
It’s that time of year again: pumpkin in everything! I have to admit I don’t mind the pumpkin-y goodness showing up all over the interwebs; there is something very comforting (once the cold weather hits) about all the cinnamon spice in the air. We decided to update our pumpkin pie brioche recipe just a little, and as we are big fans of doughnuts over here, pumpkin doughnuts, of course, had to happen. If you are not yet in the mood for pumpkin, you can find our regular brioche doughnuts here. And, if you need a gluten-free treat, we have Apple Cider Gluten Free doughnuts here.
Also! Don’t forget you can pre-order our new cookbook, Holiday and Celebration Breads in Five Minutes a Day. You can read all about the book here. The book comes out November 6th, and you can preorder here.
Apple Fritters represent everything wonderful about the change of season. Every fall we wait with bated breath for the apple varieties to show up in the markets, or better yet, we head off to the orchard to pick them ourselves. There are very few activities that are more romantic or satisfying than picking fruit and then creating something delicious with them. These fritters are the perfect way to show off your favorite apples. If you have a bucket of brioche dough on the ready, you can have these in just minutes.
Last week I posted a picture of this cinnamon braid (made with our no-knead brioche dough) on Instagram, and had several requests for a recipe. So here it is! It’s basically a cinnamon roll in a prettier package, but it’s fun to make, and would be perfect for a Mother’s Day brunch or just because.
And, as it is National Poetry Month, here is a lovely one involving a kitchen, a ritual, and eating together.
smoothing away time with the fluid line
of your memory
i am in place at your table
in the morning damp of your still dark kitchen
i wait for you to come
stepping through the curtained doorway
you enter intent on this day
restart the fire
fill place the kettle
pull open the kitchen door
inviting daylight to come
welcoming it into your house—
bringing it into mine.
-Kimberly Blaeser, Rituals, Your – and Mine (full poem here)