Brioche is a delicate and lightly sweet bread that can be used in a variety of recipes. In this one, brioche is the base for a sweet and delicious breakfast loaf. A mixture of butter and sugar is spread on the bread before being sprinkled with walnuts and braided into a beautiful ring. You can make the dough ahead of time and assemble it in the morning to save on time, or make it all in the morning and enjoy as a late breakfast with a nice big cup of coffee.
- 350 grams flour
- 130 milk (mg of warm)
- 1 eggs
- 50 grams butter (cut into pieces)
- 30 grams sugar
- 1 cup coffee (powdered yeast)
- 1 cup salt (teaspoon)
- 30 grams butter (melted)
- 30 grams muscovado sugar
- 100 grams chopped walnuts (coarsely)
- 3 cups soup (caster sugar, mixed with 3 Tablespoons water)
- If you have a breadmaker, first put the liquid ingredients in the bread pan, then add the dry ingredients, and run the "dough cycle" program.
- If you don't have a bread machine, mix the sugar in a bowl with the flour and the salt. Make a hole at the center and pour in the milk, egg and yeast. First, knead with your fingertips to incorporate all the ingredients, and then knead the dough for a few minutes. The dough is difficult to work with at first. Add the softerned pieces of butter gradually and knead for about 10 minutes.
- Let the dough rest, covered with a towel for 1 hour in a warm, draft-free place.
- Roll out the dough into a rectangle and baste this rectangle with the mixture of melted butter-muscovado sugar.
- Sprinkle evenly with chopped nuts then roll the dough into a log.
- Cut this coil in half lengthwise and twist the two strands together, while trying to keep the nuts face up.
- Form a ring with this twist and let the dough rise for another 30 minutes.
- Preheat oven at 425 degrees Fahrenheit after 15 minutes.
- Bake for about 20 to 30 minutes.
- When the brioche is cooked and while it is still hot, brush it with the melted sugar.