Sunday, September 9, 2012

Cinnamon Swirl Brioche



One of the things I love most about blogging is hearing back from friends, family and my readers about how they tried something in their own kitchens. Maybe even if it didn't turn out as well as they had hoped, I love that people are trying to cook more on their own and that they're challenging themselves to do something they might not usually try.



I realize that yeast bread falls into the category of one of those things that some people just won't try. Yeast can be scary and I think that some bakers even enjoy perpetuating the thought that you have to possess some amazing talent to be able to produce beautiful loaves of bread. I promise you it's not as scary as you might think.

I spent an evening a week or so ago with a group of girls from the ages of 12-18 at our church teaching them how to bake bread. I was honored that they asked me to come as I know there are many other able bakers in our church congregation. It was so much fun though, and I was so glad they invited me to join them. The girls were more than willing to jump in and get their hands dirty(literally) and although we didn't bake any of the bread that they mixed while we were there that night, I heard that they had some great results at home. I hope that they'll continue experimenting and carrying on a great tradition of making bread in their own homes.



It was especially exciting for me because when I got home earlier that day I had a package waiting for me. It was in a beautiful black box wrapped in silver ribbon. I had been expecting it and was hoping it would come in time for my demonstration that night. It was from Red Star Yeast and it was their brand new yeast product, Platinum. A special blend of yeast and dough improvers that makes it practically impossible to mess up. And not that those girls didn't try their hardest, but I'm pretty sure that yeast was put to the test that night.


In the days since then I've certainly put it to the test as well. I'm a proofer. Meaning that I always proof my yeast before mixing my bread dough. It's the process of mixing the yeast with some sugar and warm water and letting it get nice and puffy. Not that it really needs to be done with most yeasts today, I just like to. So, I made my regular bread dough, the one I make almost every week and I didn't proof it. I didn't even make the water warm that I added to the flour mixture. Just dumped all the ingredients into the mixing bowl and kneaded it. It rose just as well or even better and had a beautiful texture in the finished bread. I was sold but I kept trying it. In everything. Rolls, buns and bread. It all worked no matter how I tried to mess it up. Check out the page here to see exactly how it works.


The nice thing for all of you out there is that you can use this new yeast in any bread that you've ever made or want to make in the future. Add if you don't have to worry about messing around with the yeast, you can challenge yourself in other ways like with this amazing cinnamon swirl brioche.

Brioche is a beautiful rich, buttery egg bread that makes wonderful loaves, cinnamon rolls and even donuts. It's pretty sticky and wet so don't stress out over the dough. It hit the oven and rose to a perfect finish.

VIP Prize Package
Want to try this brioche for yourself? How about any other yeast bread? Red Star is going to give one of my readers the very same VIP package that I received. The winner from my blog will also be entered in to win a Platinum Kitchenaid mixer! This is open to anyone in the US or Canada. Winner will be notified and must reply within 24 hours or a new winner will be chosen.

Just leave a comment below before 9/16/12 telling me your greatest fear of baking with yeast, and the first thing you'll make with your new Red Star Platinum yeast.

For extra entries (leave a separate entry for each) you can:
Like Thyme In Our Kitchen on Facebook
Like Red Star Yeast on Facebook



Cinnamon Swirl Brioche

Ingredients

Brioche
8 large eggs, room temperature
3 tablespoons sugar
5 teaspoons Red Star Platinum Yeast
1/4 cup warm water
4 cups all-purpose flour
2 teaspoons salt
3/4 cup unsalted butter, at room temperature

Filling
3/4 cup confectioners sugar
3 tablespoons cinnamon


Directions
In the bowl of a stand mixer, whisk together the eggs and sugar until light and fluffy. Add the yeast, water, flour and salt and mix with the dough hook on low speed until smooth and elastic, about 5-7 minutes. The dough will remain sticky but should come together slightly. Add the butter and continue kneading on medium speed until it is completely incorporated, about 5-7 minutes.

Place the dough into a greased bowl and cover with plastic wrap. Let rise for 6 hours or overnight.

Carefully remove the dough from the bowl onto a lightly floured work surface. Cut the dough into half. Press one of the halves of the dough using your fingers or a rolling pin into about a 9 by 12 rectangle.


Mix together the confectioners sugar and cinnamon and sprinkle over the rectangle. Starting from the short side carefully roll the dough into a log. Using a bench knife cut the log in half and turn the pieces so the cut side is facing up.


Carefully cross over the two pieces creating a braid and making sure the cut side stays facing up. It may not be pretty. (Look at the one on the left) but it will still look great when it bakes. Repeat with the other half



Place the braids into greased bread pans. Cover them and let them rise until the ye reach the top of the bread pan, 1 1/2-2 hours.

Preheat the oven to 375 degrees. Bake the loaves for 35-40 minutes. If the tops are browning too quickly you can cover them with tinfoil.

Remove from the oven, let cool in the pans for 5 minutes, then turn them out onto a wire rack and let cool completely.

*Disclosure: I received a VIP package from Red Star Yeast as well as compensation for writing this post. All opinions are my own.

84 comments:

  1. That brioche looks incredible, and how cool of you to give the girls a bread baking lesson!

    I don't have fears about baking with yeast but I've never made a swirl bread so this brioche looks like a good place to start!

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  2. I remember volunteering at my daughter's school, teaching about 40 kids how to make chocolate chip cookies. I don't know if they ever did it at home, but the experience was very rewarding.

    Cinnamon is one of my favorites, so this bread looks delish!!

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  3. I already like Thyme in our Kitchen on Facebook!!

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  4. And Red Star is also already in my Like column. In fact, I love their profile picture showing their new yeast!!

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  5. My greatest fear with yeast is probably the same as most people....I'm going to be making a great treat for a special occasion and when I open the oven, I'm going to see flat bread instead of fluffy perfection. Then I'll wonder what went wrong: was the yeast too old? Was it in the freezer too long? Should I have kept it in the fridge? If only I had proofed it first!

    The first thing I'd make with my prize, if I got it, would be potato bread cinnamon rolls. My kids go crazy for those!

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  6. My greatest fear is forgetting I have bread rising in the kitchen while I'm out in my garden, and returning to find a huge mess in the kitchen!

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  7. Oooo that looks delish Matt. Pick me!

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  8. I love Red Star--use it for all my bread baking, so Platinum sounds like a wonderful boon! My biggest fear with using yeast is that I'll have to interrupt the cycle, as I did once due to a weather emergency. Let's just say that the bread had an intense texture!

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  9. My Mom makes,bread all the time.... Im going to have,her try,out this receipe today... Yum.

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  10. My greatest fear before working with it is that the dough wouldn't rise, but I've gotten over that fear now. I enjoy bakin gwith yeast.

    cereza25 at yahoo dot com

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  11. Alli and I will be trying this out in the near future! Thanks for sharing!

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  12. My biggest yeast bread worry is that I will somehow kill the yeast (or forget to add it!!) - I would try my standard pain de mie recipe with the Platinum yeast, and see how it compares to my normal yeast.

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  13. My greatest fear is dead yeast!

    I made a brioche cinnamon raisin bread somewhat like this! Thanks for the tips.

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  14. Yum! I will definitely be trying this. I have to admit that bread making has always scared me, but you eased my fears And now I'm ready to give it a go. I can't wait to make French toast with this beautiful brioche! Thanks for sharing!!!!

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  15. I don't hold a fear of baking with yeast because I've done it and it's turned out just fine; my biggest issue is finding the time to devote to properly baking with yeast. I love the process and wish I had long hours to indulge in it. I would make brioche or sourdough breads if I did

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  16. I struggle with rye bread every year that I prepare breads for my local county fair. I plan to make rye bread with platinum!

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  17. I fear using it because I dont think I'll let it proof correctly.

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  18. My greatest fear is the bread doesn't rise. You win some, you lose some. I've been wanting to try a Chive-Cheddar Cheese bread recipe.

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  19. I also like Red Star Yeast on facebook. Thanks for the chance to win

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  20. I really have no fear in baking with yeast. I've been making dough of all kinds since I was a child. I think I would use it first for my Hungarian Yeast Torte......ciao4now64 at yahoo dot com.

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  21. I like Thyme in our Kitchen on fb....ciao4now64 at yahoo dot com.

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  22. I like red star on fb........ciao4now64 at yahoo dot com.

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  23. I love yeast baking--my fear is that some day I will have to give it up!!

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  24. Biggest fear that I will screw it up - and kill the yeast. I would make cinnamon rolls!

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  25. my biggest fear using yeast ......that I forget to add it to a recipe. Most of the bread recipes that I use, you don't proof the yeast so there's a bit of fear of forgetting it completely.

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  26. My greatest fear is using too hot water and frying (so to speak) the yeast. The first thing I plan to make is challah.

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  27. And I already like Red Star yeast on fb.

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  28. My biggest fear with yeast is that it will not rise.

    I plan on making burger buns.

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  29. I already like Red Star on Facebook, that is what brought me here.

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  30. I liked your Facebook page too!

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  31. My greatest fear is killing the yeast. I plan to make a good old fashioned loaf of white bread.

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  32. I "liked" the Thyme in the Kitchen Facebook page.

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  33. I already "like" Red Star Yeast on Facebook.

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  34. I'm not really scared of trying anything in my kitchen. I guess my biggest fear is getting a phone call while i'm up to my elbows in goo.

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  35. I'm afraid my bread will turn out like a brick. I'd make my Momma's country cinnamon crust bread with the Red Star Yeast. Growing up my Dad drove a truck to deliver Red Star yeast to bakeries so I have happy memories of the Red Star yeast truck and the treats my Dad brought home from some of the bakeries he delivered to.

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  36. Have liked Red Star yeast on FB and now like Thyme in our Kitchen. There's a great restaurant in Culpeper, Va called It's About Thyme so maybe I have a soft spot for Thyme..........

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  37. I love Red Star yeast! I also already like them on Facebook. I have no fear of yeast, I would love to try a brioche a style I have yet to try.

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  38. I do not fear yeast. If it doesn't work, try, try, try again!!!! The first thing I would make would be cinnamon buns, or pizza or yeasted coffee cake, or....

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  39. Not necessarily fear, but any baking pastry recipe I haven't tried before takes a lot of psyching up for me to get overthrew hurdle and make the recipe for the first time. First thing I would make is Danish dough, and a new mixer would be helpful with that too!

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  40. Fear?! On contrary - I love working with yeast! I'm baking bread every other day at home. Nobody from my family wants to eats store bought bread. Using Red Star yeast all the time and will love to tray their new product!

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  41. Greatest fear is putting all those ingredients in, and not rising properly! First thing I would make is hidden cheeseburgers! yum!

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  42. I like thyme in our kitchen on fb

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  43. I hope this is the right spot for comments.. I would try cinnamon rolls. Greatest fear not having them come out right.

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  44. Beautiful brioche Matt. I love that you cut and swirled the dough.
    (don't count my comment as entry for the giveaway)

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  45. My biggest fear is that I won't get good enough rise out of the dough. I like an airy bread with a nice chewy crust, sourdough being my favorite. If I won I would like to try this recipe or a pull apart cinnamon bread I recently saw posted online.

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  46. I love making bread. But often, during the process, my kitchen smells like a brewery. So I'm always concerned about off-taste/off-smell. So I just pull it all together and keep my fingers crossed! So far, so good. And what would I make...well I'd never tried brioche before and bought homemade lemon brioche earlier this summer (made with yeast developed from wild grapes but shhh! we won't go there!) Loved the taste. And cinnamon is a favorite (especially in ice cream)so this brioche recipe would certainly be a first "go to".

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  47. My greatest yeast baking fear is that I mess something up and the dough doesn't rise. :( That's the worst.

    The first thing I would bake would be that ridiculous Chocolate Chip Cookie Dough Stuffed Cinnamon Rolls from Red Star Yeast's Facebook page. Or some kind of pull apart cheese bread. Yum!

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  48. I am a fan of Red Star Yeast on Facebook! Yay!

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  49. I am also a fan of Thyme in Our Kitchen on Facebook! Double yay!

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  50. My only fear with baking is the dough not rising.

    I would probably make bread when using Red Star Platinum yeast for the first time.

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  51. I'm a facebook fan of Red Star Yeast.

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  52. I am also a facebook fan of Thyme in Our Kitchen.

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  53. Matt,

    Do not see my post to be in the running for the Platinum Yeast package. My greatest fear with using yeast is working hard to produce a wonderful loaf of bread and ending up with a door stop or brick. I would make challah with the RS Platinum as I have the best challah recipe, comes from a bakery in Jerusalem.

    Kerry Weiss

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  54. I worry if the yeast I have on hand is fresh enough, particularly if I am adapting a recipe for the bread machine, like the dough for columba (a dove-shaped bread made in Italy for Easter, similar to panettone).

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  55. My greatest fear with yeast is that I will end up with flat bread, or rolls. I usually have this problem with cinnamon rolls actually... unfortunately.
    First think i would make if I did win, Cinnamon rolls!! See if the yeast makes a difference :)

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  56. And I already "like" you on facebook.

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  57. I don't have a "fear" exactly when it comes to yeast, but I often have issues trying to keep the dough at a good temperature. My kitchen is always too cold to get a good rise, and I've tried a number of different techniques for keeping it warmer, but have sometimes warmed it too much and had it rise too fast.

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  58. My biggest fear when using yeast is that I have so many things going on at the same time. I'll start making something that has yeast in the recipe and then my mom will call and I'll have to step by step through her on how to use Skype while see is overseas...OVERSEAS,OUCH!..Then, after an hour of that, I'll try to resume my task and the neighbor upstairs will bang on the wall because her power went out and doesn't understand that the cable needs to reset itself and wants me to help her call the cable company and complain for her. After I pretend to fix her problem, I get back to my apartment and AGAIN try to resume my baking efforts and my Skype is ringing and it's my mom calling to let me know that she can call me....AHHH!...So, you can see my biggest fear is the my dough would rise so big and high, "The BLOB" and take over my house.

    If I won I would invest in earplugs first, then make bialys or bagels...perhaps yeast doughnuts or orange buns...Or maybe just a plain white bread that wouldn't even make it to being cooled because I'd eat it before it had the chance.

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  59. my biggest fear is letting the yeast rise too long. I did that often when I was just learning to bake bread.

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  60. I like Thyme In Our Kitchen on FB.

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  61. My greatest fear of baking with yeast is killing it with water that is too hot! I love Red Star yeast! -and now Thyme in the Kitchen!! Great blog!!

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  62. Oh, and did I mention I'm dying to try the cinnamon brioche featured here!!! I can not wait!!!

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  63. Hmmm, I guess my greatest concern is overheated water. The first think I want to try is a toss up between the challah and brioche...not sure which one will win yet. :~)

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  64. I liked Thyme in Our Kitchen on facebook

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  65. I have never made a brioche, so this would have to be my first recipe to try with the new yeast. Thanks for the giveaway!

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  66. My biggest fear is killing the yeast when baking. I do love the smell. Patricia yellow_patricia at hotmail dot com

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  67. I like Thyme in Our Kitchen on facebook. yellow_patricia at hotmail dot com

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  68. I liked Red Star Yeast on Facebook. yellow_patricia at hotmail dot com

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  69. Wow! That bread looks awesome! That will be what I make if I am the lucky winner. I have been baking with yeast since my mother taught me to make bread at the age of 12. Even won a blue ribbon when I entered a bread contest in my adult years. I wanted to be just like my mom that I wrote a term paper in college titled "Life after Homemade Bread And Babies ". The professor asked if he could use it for future classes. :). I wanted so much for my daughter to have my love of baking but her mind was on softball. I really don't have a fear of baking with yeast but I must tell the story of my daughter baking her first batch of yeast rolls. Since she had never baked bread before but watched me her whole life, my fear was that her rolls would not turn out for her first Thanksgiving dinner. I decided to make rolls without her knowing and have them ready just in case hers did not turn out. Hers did not rise and she was so disappointed and at her wits end. I went to the truck and brought in the 'just in case' rolls. She was delighted that her dinner was a success. What are moms for? She is much better at bread baking now:)

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