Studded Spiral Cinnamon Brioche

PROS

The Studded Spiral Cinnamon Brioche is a delicious sweet treat that’s perfect for breakfast, brunch, or any time of the day.

It’s made with whole wheat flour and natural sourdough starter, which make it a healthier option than other pastries.

The cinnamon-honey butter, dried cranberries, and pecans add a delicious flavor and texture to the brioche, making it a crowd-pleaser for all ages.

CONS

This recipe requires a bit of time and effort, as you need to let the dough rise twice before baking.

The brioche is also high in calories and sugar, so it should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

The Studded Spiral Cinnamon Brioche contains whole wheat flour and natural sourdough starter, which are both good sources of fiber and nutrients.
It’s also packed with dried cranberries and pecans, which are rich in antioxidants, vitamins, and minerals that are good for your health.
The cinnamon-honey butter used in the recipe has been linked to improving blood sugar control, boosting heart health, and reducing inflammation.

	2 cups whole wheat bread flour
	1/2 cup all-purpose flour
	3 tablespoons powdered milk
	1 teaspoon salt
	2 teaspoons instant yeast
	2/3 cup recently fed sourdough starter
	1 tablespoon vanilla
	1 teaspoon orange flower water ( optional )
	2 large eggs
	1/3 cup cinnamon-honey butter ( I used Scented Cinnamon-Honey Butter )
	1/4 cup dried cranberries
	1/2 cup diced pecans
	1 tablespoon honey
	2 egg whites
	1/4 cup semolina , for dusting
	2 egg yolks , beaten with 2 tbsp water , for egg wash

1.	In a large bowl, whisk together the whole wheat bread flour, all-purpose flour, powdered milk, salt, and instant yeast until well combined.
2.	Add the recently fed sourdough starter, vanilla, orange flower water (if using), eggs, and cinnamon-honey butter to the dry ingredients, and mix until a shaggy dough forms.
3.	Knead the dough on a lightly floured surface for 8-10 minutes, or until smooth and elastic.
4.	Transfer the dough to a clean, greased bowl, cover with plastic wrap, and let it rise in a warm, draft-free place for 1-2 hours, or until doubled in size.
5.	Punch down the dough, and roll it out into a rectangle that's about 1/4 inch thick.
6.	Spread a layer of cinnamon-honey butter over the dough, leaving a 1-inch border around the edges.
7.	Sprinkle dried cranberries and diced pecans over the butter.
8.	Roll up the dough tightly, starting at one of the long sides, and pinch the seam closed.
9.	Using a sharp knife, cut the roll into 12 equal slices.
10.	Arrange the slices cut-side down in a greased 9-inch cake pan, leaving a little space between each one.
11.	Brush the surface of the dough with a mixture of beaten egg yolks and water.
12.	Cover the pan with plastic wrap, and leave it to rise in a warm, draft-free place for 30-60 minutes, or until the dough has doubled in size.
13.	Sprinkle the surface of the dough with semolina.
14.	Beat the egg whites until stiff peaks form, and brush them over the dough.
15.	Bake the brioche in a preheated oven at 350°F for 30-35 minutes, or until golden brown.
16.	Remove the brioche from the oven, and brush it with honey while it's still hot. Let it cool for 10-15 minutes before serving.

Studded Spiral Cinnamon Brioche

Enjoy a delicious Studded Spiral Cinnamon Brioche that's perfect for brunch or anytime of the day

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