I love bread, everything about it. Mixing, kneading, proofing, shaping, the smell of it baking, and eating it freshly baked with a touch of butter. My favourite bread to make is my Mom’s Irish Soda Bread, it reminds me of home... so comforting.
My favourite bread to eat however is Brioche. It wasn’t until I was admiring my proofing brioche dough late last night that I realized I had already blogged about brioche. I had made some Chocolate Brioche Buns.
Obviously I love Brioche, but didn’t want to duplicate my recipe so I opted to include other flavours into my buttery rich Brioche this time around. Although very delicious as is, the true flavour and texture of this bread isn’t fully realized until you cook with it. The Cinnamon Raisin Brioche Loaf didn’t last very long - it makes a mean French Toast. My Toffee Date Brioche Buns were delicious with a cup of coffee, but I couldn’t help thinking about incorporating them into my favourite bread pudding recipe - White Chocolate and Whisky Croissant Bread Pudding.
Cinnamon Raisin and Toffee Date Brioche
Makes 2 Loaves
Prep time: 40 minutes Active Time plus Proofing
Total time: 24 hours
For the dough:
667 g Compliments All Purpose Flour
8 large eggs
16 g salt
70 g sugar
16 g active dry yeast
70 mL warm water
1 lb (454 g) Compliments European Flavour Cultured Unsalted Butter, room temp
For Cinnamon Raisin Loaf:
1-2 tbsp (15-30 mL) melted butter
½ cup (125 mL) Compliments Sultana Raisins
1 tbsp (15 mL) sugar
½ tsp (3 mL) ground cinnamon
For Toffee Date Loaf:
½ cup (125 mL) Skor Bits
½ cup (125 mL) sliced Compliments Dates
- Combine the flour, eggs, salt and sugar in the bowl of a stand mixer with a dough hook attachment. Stir the ingredients together.
- Stir together the yeast and warm water add it to the mixer and knead the dough on second speed for 20 minutes. It should be shiny, smooth and moist, and will not form a "ball".
- Slowly add the butter to the dough, kneading only until the butter is incorporated. Transfer the dough to a bowl lightly dusted with flour, cover and let rise at room temperature until doubled in size. Punch down the dough, cover and refrigerate overnight.
For Cinnamon Raisin Loaf:
- Roll out the dough on a lightly floured surface, turning as needed to prevent sticking. Dust off the excess flour, brush lightly with a little melted butter. Sprinkle the sugar and cinnamon over the dough, scatter the raisins evenly and gently press them into the dough. Roll the dough up snugly, turn the ends under and set it in a well greased loaf pan. Proof at room temperature until doubled in size again.
- Bake in a pre-heated 375°F (190°C) oven until the brioche is dark golden and sounds hollow, about 45-55 minutes. Let cool and remove from the loaf pan. Slice and serve.
For Toffee Date Buns:
Roll out the dough on a lightly floured surface, turning as needed to prevent sticking. Dust off the excess flour, brush lightly with a little melted butter. Sprinkle with the chopped dates and Skor bits, gently pressing them into the dough. Roll up the dough snugly, tuck the ends under and slice into 1" (2.5 cm) buns. Space them evenly in a well greased 9" (23 cm) round spring form pan. Proof at room temperature until doubled in size again and proceed as directed in recipe.
Happy Cooking!
Chef Ryan Skelton
