Cinnamon Swirl Brioche

Making and baking breads was a dream for me just two years back . But ever since I entered this blogging world I was amazed to see so many wonderful breads being baked by fellow bloggers which were totally unheard of by me before.

Then again I was very hesitant to try out such daring experiments and so decided to join some online baking groups where every month the members bake a bread or some other baked item . I must say that this helped me improvise my baking skills a lot.

One such unique baking group is baking-eggless  by Gayathri  . Unique in the sense here we not only make a baking item but we substitute the eggs with some other vegetarian ingredient and try to make it as perfect as the one with egg variety. This month's challenge was this lovely Cinnamon Swirl Brioche which made use of 8 eggs and thats really a large amount to substitute.

Making this delcious Cinnamon Swirl Brioche was a real challenge as I had to think of the substitute for 8 eggs. Finally used a combination of flax seeds and paneer . Also due to health issues have planned to avoid the use of maida as far as possible and so used maida and wheat flour in 50 : 50 proportion. Was a bit worried of the results but the Brioche was so delicious and soft  that it got over within minutes . The brioche had a soft texture and a nutty flavor due to flaxseeds .

Thanks once again Gayathri for introducing us to such an interesting bake.

The original Recipe is from Barbara Bakes.

Ingredients :

1 tbsp...................yeast
1/2 cup...........lukewarm water
4 tbsp.............flax seeds
1 tbsp..................salt
4 tbsp.................. paneer
1/2 cup ..............honey
1 n 1/2 cup ........loni ( homemade butter )
3 n 1/2 cups ..............wheat flour
3 n 1/2  cups ..............maida

Mix together and keep :

1 cup .............sugar
3 tbsp.............cinnamon powder
1/2 tbsp .........salt



Method :

Mix water, yeast,honey and molten butter in a big bowl .

After 10 minutes add paneer and flax seeds paste and mix well .

Now gradually add all the flour ( wheat and maida ) and mix properly.

Keep aside for 2 hours for the dough to rise and then collapse.

You can refrigerate this dough and use it over the next five days.

When making the Brioche grease a bread loaf tin.

Roll the dough carefully into a wide rectangle.





Wet the top surface of the rectangle with little water .

Now sprinkle  the sugar cinnamon filling on it and again sprinkle some water on it.





Now roll the rectangle and keep it for 10 to 15 minutes.





Now cut the roll into half and stretch each half to 14 inches rolls.





Cut the first roll vertically so that the cinnamon sugar lines are clearly visible.





Now keeping the cut side open braid the rolls and keep them in a greased loaf tin.





Also cut the second half in a similar way and braid it .

Since I did not have a second loaf tin , I used a circular tin.

This gave me a beautiful shaped brioche which looked like a blooming flower.






Cover the pan and let the dough rise for 2 hours.

Bake in a preheated oven for 25 minutes at 180 degrees .

Reduce the temperature to 150 degrees and further bake for 20 minutes.

The top will be golden brown in color.

Cool it completely on a wire rack and then slice it.