If you have ever wanted to make your own bread at home, here I share this recipe that uses brioche bread as its base. If you want more detailed information on the process of making the base of the brioche bread, watch the video where we made a three kings' cake using this base:
• Rosca de Reyes Rellena...
WALNUT, CINNAMON, AND MAPLE BREAD:
00:00 Introduction
00:29 Make the base of the bread (brioche)
05:46 Ingredients for the pecan, cinnamon, and maple bread
05:59 Forming the bread - Method # 1
06:36 Forming the bread - Method # 2
07:49 Proofing & how to tell if your bread is ready to bake
08:30 Spread egg on top of the bread and bake
08:58 Unmold and spread glazed
09:30 Bible scripture
Ingredients for the basic brioche bread:
760g flour
100g of sugar
15g of salt
10g instant yeast
1/2 cup of warm milk (NOT HOT)
6 medium eggs
226g unsalted butter, at room temperature, cut into pieces
To make the walnut, cinnamon, and maple bread:
1/2 cup maple syrup
1/2 cup of brown sugar
4 teaspoons cinnamon
1/4 teaspoon cardamom
1 cup of chopped pecans
1 scrambled egg for egg wash
Glaze #1
1/4 cup butter, softened (optional)
1/8 teaspoon of salt
1 teaspoon vanilla
1 teaspoon heavy cream + 1/4 cup extra
4 oz cream cheese at room temperature
2/3 of cup of powder sugar
Mix with a spatula until everything is combined. Using a mixer, add 1/4 cup of milk (more, or less, depending on the consistency you want) little by little until the mixture is fluffy and you can spread it.
Spread on your cinnamon, walnut, and maple syrup bread.
Glaze# 1
2/3 of cup of powder sugar
1/4 cup very softened butter (optional)
4 oz cream cheese at room temperature and very soft
1/8 teaspoon of salt
1 teaspoon vanilla
1 teaspoon heavy cream + 1/4 cup extra
Mix with a spatula until all combined. Using a wire whisk, add 1/4 cup of milk (more, or less, depending on the consistency you want) little by little until the mixture is fluffy and you can spread it. Spread the bread while it is warm.
Glaze # 2:
• Vanilla Glaze - easy r...
More about Brioche:
A type of sweet of French origin, made from a paste with eggs, yeast, milk, butter (400 grams or more for each kilogram of flour) and sugar. The crust is browned before baking, thus obtaining its characteristic color, while the crumb is a paler yellow. It usually takes multiple forms, including in the form of annular and hexagonal panels. It is common to add raisins to bread as a complement.
The normal method of preparation is to make the dough, let it rise to double its volume at room temperature and then punch it down and let it rise again in the refrigerator for varying periods (according to the recipe), retarding the dough to develop the flavor. Refrigeration also stiffens the dough, which still rises, albeit slowly, making it easier to form. The dough is then shaped, placed in containers for the final proofing, and generally brushed on top with an egg wash before being baked until the crust browns and the interior reaches at least 90 °C (194 °F). The first rise time for small rolls is 1 to 1½ hours, for larger brioche the time is lengthened until the loaves double.
(Wikipedia)